Keto Crispy Fried Fish Cakes
Dive into a world of flavor with these Keto Crispy Fried Fish Cakes, a low-carb twist on a beloved classic that's perfect for any occasion. Made with tender white fish fillets like cod or haddock, these fish cakes are bound together with nutrient-rich almond flour and Parmesan cheese for a savory, perfectly golden crust. Fresh herbs like parsley and green onions, along with a hint of zesty lemon, bring brightness to every bite, while coconut oil ensures a crisp, golden finish. With only 20 minutes of prep and 15 minutes of cook time, these keto-friendly gems are both quick and satisfying, making them ideal for busy weeknights or entertaining. Serve them hot with a slice of lemon or a drizzle of your favorite keto-friendly dipping sauce for a meal that's as wholesome as it is delicious. Perfect for those following a ketogenic or low-carb lifestyle, these fish cakes are bound to become a household favorite!
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Recipe Information
Ingredients
- 500 grams White fish fillets (e.g., cod, haddock or tilapia)
- 100 grams Almond flour
- 50 grams Parmesan cheese
- 2 large Eggs
- 2 stalks Green onions
- 1 medium Garlic clove
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 milliliters Coconut oil
Instructions
Begin by finely chopping the green onions and garlic clove. Mince the fresh parsley.
In a mixing bowl, flake the white fish fillets using a fork or your hands until they are broken down into small pieces.
Add the green onions, garlic, parsley, lemon zest, salt, and pepper to the fish. Mix until well combined.
Crack the eggs into the fish mixture and fold in gently until fully incorporated.
Gradually sprinkle in the almond flour and Parmesan cheese into the fish mixture, stirring continuously until you have a cohesive dough-like mixture.
With your hands, form the mixture into small, compact patties or cakes, about 5 cm in diameter and 2 cm thick.
In a large frying pan, heat the coconut oil over medium-high heat until shimmering.
Carefully place the fish cakes into the hot oil without overcrowding the pan. Fry in batches if necessary.
Cook each side for about 3-4 minutes, or until the cakes are golden brown and crispy. Adjust the heat if they are browning too fast.
Once cooked, remove the fish cakes and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve the fish cakes hot, optionally with a squeeze of lemon or a keto-friendly dipping sauce.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 4.7 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 27.1 mcg | 135% | |
| Calcium | 866 mg | 67% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1821 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.
