Paleo Classic Homemade Fish Cakes
Savor the wholesome goodness of Paleo Classic Homemade Fish Cakes, a clean-eating twist on a timeless favorite. Crafted with fresh white fish fillets and nutrient-rich coconut and almond flours, these patties are bursting with vibrant flavors from green onion, parsley, and a hint of zesty lemon zest. Perfectly seared in olive oil for a golden, crisp exterior, they’re paleo-friendly, gluten-free, and packed with protein. With just 35 minutes from prep to table, these delicate yet hearty fish cakes make a quick and satisfying meal. Pair them with fresh lemon wedges for a refreshing finishing touch that enhances their natural flavors. Ideal for a healthy dinner, appetizer, or meal prep, this recipe is your go-to for clean eating without compromise!
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Recipe Information
Ingredients
- 500 grams fresh white fish fillets (cod, haddock, or similar)
- 2 tablespoons coconut flour
- 4 tablespoons almond flour
- 1 large egg, beaten
- 2 stalks green onion, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1 medium garlic clove, minced
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces fresh lemon wedges
Instructions
Begin by placing the white fish fillets into a food processor. Pulse the fish gently until it is finely chopped but not pureed.
Transfer the chopped fish to a large mixing bowl. Add coconut flour, almond flour, beaten egg, finely chopped green onion, fresh parsley, lemon zest, minced garlic, sea salt, and black pepper to the bowl. Mix all the ingredients together until well combined.
Using your hands, form the mixture into 8 equal-sized patties, about 2 inches in diameter. Ensure the patties are compact to prevent them from falling apart during cooking.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place a few fish cakes into the skillet, ensuring not to overcrowd the pan.
Cook the fish cakes for about 3-4 minutes on each side, or until they are golden brown and cooked through. Adjust the heat if necessary to avoid burning.
Once cooked, transfer the fish cakes to a plate lined with paper towels to drain any excess oil. Repeat the process until all fish cakes are cooked.
Serve the Paleo Classic Homemade Fish Cakes warm, accompanied by fresh lemon wedges for a zesty finish.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.0 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 26.0 mcg | 130% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2011 mg | 43% | |
*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.
