Low Carb Classic Homemade Fish Cakes
Delight your taste buds with these Low Carb Classic Homemade Fish Cakes—a healthier twist on a timeless favorite. Packed with flaky white fish fillets, hearty cauliflower florets, and a touch of almond flour, these fish cakes are gluten-free, keto-friendly, and bursting with fresh flavors. Enhanced by the zesty brightness of lemon and a hint of Dijon mustard, every bite is perfectly seasoned with parsley, salt, and pepper. The recipe balances light preparation with a mix of stovetop frying and oven baking, ensuring a crispy, golden exterior and tender, moist inner texture. Ready in just 40 minutes, this family-friendly dish is ideal for weeknight dinners or elegant entertaining. Serve them hot with a garnish of fresh lemon slices or parsley to elevate your presentation while keeping things simple and satisfying!
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod or haddock)
- 300 grams cauliflower florets
- 50 grams almond flour
- 1 piece large egg
- 2 tablespoons parsley, finely chopped
- 1 tablespoon dijon mustard
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Steam the cauliflower florets in a steamer basket over boiling water for about 8-10 minutes until tender. Let them cool slightly, then pat dry with a paper towel to remove excess moisture.
Place the white fish fillets in a shallow pan with just enough water to cover them. Poach over medium heat until the fish flakes easily, approximately 5-7 minutes. Remove from heat and drain.
In a large mixing bowl, mash the steamed cauliflower until slightly chunky. Add the poached fish, breaking it into smaller pieces with a fork.
Add the almond flour, egg, parsley, dijon mustard, lemon zest, salt, and pepper to the bowl. Mix until all ingredients are well combined.
Using your hands, form the mixture into fish cakes, approximately 8-10 cakes, depending on your preferred size.
Heat olive oil in a non-stick skillet over medium heat. Fry the fish cakes in batches for about 3-4 minutes per side, until golden brown.
Transfer the fried fish cakes to the prepared baking sheet. Bake in the preheated oven for an additional 5-7 minutes to ensure they are heated through.
Serve the fish cakes hot, garnished with additional parsley or lemon slices if desired.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.0 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 26.0 mcg | 130% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2557 mg | 54% | |
*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.
