Keto Classic Homemade Fish Cakes
Delightfully crisp on the outside while tender and flavorful on the inside, these Keto Classic Homemade Fish Cakes are a perfect blend of simplicity and sophistication. Made with flaky white fish fillets like cod, haddock, or tilapia, and enriched with almond flour and Parmesan cheese, these patties deliver a low-carb twist on a beloved classic. Fresh green onions, parsley, and a hint of lemon zest brighten up the dish, while a buttery olive oil sear creates an irresistible golden crust. Ideal for busy weeknights or elegant gatherings, these fish cakes are easy to prepare—requiring just 20 minutes of prep time—and bake for a finishing touch to perfection. They pair wonderfully with a wedge of lemon or your favorite keto-friendly dipping sauce, making them a crowd-pleasing meal for seafood lovers following a keto lifestyle.
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Recipe Information
Ingredients
- 500 grams White fish fillets (cod, haddock, or tilapia)
- 60 grams Almond flour
- 30 grams Parmesan cheese, grated
- 2 large Eggs
- 2 stalks Green onions, finely chopped
- 2 tablespoons Parsley, chopped
- 1 teaspoon Lemon zest
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 1 tablespoon Butter
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Begin by poaching the fish fillets: Fill a large pan with water and bring to a simmer. Add the fish fillets and cook for about 8-10 minutes or until the fish is opaque and flakes easily with a fork.
Remove the fish from the water and let it cool slightly, then flake it into a large mixing bowl.
Add the almond flour, Parmesan cheese, eggs, chopped green onions, parsley, lemon zest, salt, and black pepper to the bowl with the flaked fish.
Gently mix the ingredients until well-combined, making sure not to break the fish into tiny pieces; you want some chunks for texture.
Form the mixture into 8 patties, about 1 cm thick each.
Heat olive oil and butter in a large non-stick skillet over medium-high heat.
Fry the patties in batches, cooking them for 3-4 minutes on each side or until they are golden-brown and crispy. Use a spatula to flip them carefully to avoid breaking.
Place the cooked fish cakes onto the prepared baking sheet and finish them in the preheated oven for about 5 minutes to ensure they are heated through.
Serve warm with a lemon wedge or a side of keto-friendly sauce.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 3.4 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 27.1 mcg | 136% | |
| Calcium | 667 mg | 51% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
