Keto Fish Cakes Recipes

KETO FISH CAKES

Keto Fish Cakes image

These keto fish cakes are freezer-friendly, low carb and so easy to make. Have them ready and on the table in under 30 minutes!

Provided by Megan Ellam

Time 55m

Number Of Ingredients 14

Ingredients

For the Fish Patties
600 g white fish fillets (I use flathead, roughly chopped into large chunks)
1 teaspoon lemon rind (finely zested)
1 tablespoon parsley (finely chopped)
2 tablespoons Easy Keto Mayonnaise (click link for recipe)
1/2 teaspoon celery salt
Salt and pepper to taste
For the Crumb
60 g crushed pork rinds (or golden flax meal)
60 g parmesan (finely grated)
1/2 teaspoon cracked black pepper
For the Egg Wash
1 teaspoon Dijon mustard
2 eggs

Steps:

Add the fish, lemon zest, parsley, mayonnaise, celery salt, salt, and pepper to a food processor. Pulse until mix comes together.
Shape mixture into 4 large patties. TIP: Using a large egg ring or a hamburger press makes the patties more uniform in size and thickness.
Transfer the patties to a small plate and freeze for 30 minutes to help the crumbing process.
Preheat oven to 200 ̊C/390°F. Line a small baking tray with baking paper and set aside until needed.
Combine pork rinds, parmesan and black pepper in a small bowl.
In a separate bowl whisk together Dijon mustard and eggs.
Coat the fish cakes in the egg wash, then roll in the crumb mixture.
Bake for 15-20 minutes until golden and cooked through.
Once baked, fry in hot frypan for 1 minute each side to brown coating. (optional)
Add the fish, lemon rind, parsley, mayonnaise, celery salt, salt, and pepper to the mixing bowl; mix 15 sec/speed 6.
Combine pork rinds, parmesan and black pepper in a small bowl.
Rinse and dry the mixing bowl.
Add the egg wash ingredients to the mixer; mix 20 sec/speed 5.
Follow Step 7 onwards in the Conventional Method or see notes

Nutrition Facts : ServingSize 1 g, Calories 395 kcal, Carbohydrate 5 g, Protein 41 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 170 mg, Sodium 704 mg, Fiber 4 g, Sugar 1 g

KETO AIR FRYER SALMON CAKES WITH SRIRACHA MAYO

Keto Air Fryer Salmon Cakes with Sriracha Mayo image

Salmon cakes can certainly be keto-friendly if you just tweak a few ingredients. They make a great dinner or you can serve atop a salad for a delicious lunch. The mixture can get a little sticky, so I spray my hands with cooking spray when handling, and I use a small silicone spatula to help get them off the plate and into the fryer.

Provided by France C

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup mayonnaise
1 tablespoon Sriracha
1 pound skinless salmon fillets, cut into 1-inch pieces
⅓ cup almond flour
1 egg, lightly beaten
1 ½ teaspoons seafood seasoning (such as Old Bay®)
1 green onion, coarsely chopped
cooking spray
1 pinch seafood seasoning (such as Old Bay®)

Steps:

Whisk together mayonnaise and Sriracha in a small bowl. Place 1 tablespoon Sriracha mayo in the bowl of a food processor and refrigerate the rest until ready to use.
Add salmon, almond flour, egg, 1 1/2 teaspoons seafood seasoning, and green onion to the Sriracha mayo; pulse quickly for 4 to 5 seconds until ingredients are just combined, but small chunks of salmon remain. (Do not overprocess as the mixture will become mushy.)
Line a plate with waxed paper and spray hands with cooking spray. Form the salmon mixture into 8 small patties; transfer to a plate. Place in the refrigerator until chilled and firm, about 15 minutes.
Preheat the air fryer to 390 degrees F (200 degrees C). Spray the air fryer basket with cooking spray.
Remove salmon cakes from refrigerator. Mist both sides with cooking spray and gently place in the air fryer basket, working in batches if necessary to avoid overcrowding.
Cook in the preheated air fryer for 6 to 8 minutes. Place on a serving platter and serve with remaining Sriracha mayo and a light sprinkling of Old Bay seasoning, if desired.

Nutrition Facts : Calories 340 calories, Carbohydrate 3.6 g, Cholesterol 107.5 mg, Fat 24.7 g, Fiber 1.5 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 513.1 mg, Sugar 0.7 g

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