Keto Thai Salmon Fish Cakes Recipes
KETO FISH CAKES
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
Categories Lunch and Dinner
Time 55m
Number Of Ingredients 14
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 THAI SALMON FISH CAKES
If you are looking for an easy peasy mid week dinner than look no further, because our 'Keto Thai Salmon Fish Cakes' are the easiest! Not only are they easy, but they are packed with flavor in the form of Jalapeno, Capsicum and Onion, aswell as Garlic & Ginger. We opted to use Salmon in spring water, however if Salmon isn't...
Provided by Naughty and Nice Ktichen
Categories Seafood
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 160°C (Fan Forced). Drain the Salmon in the can's and transfer to a large mixing bowl. Add the Jalapeno, Onion, Capsicum, Ginger, Garlic, 1 Tablespoon of Coriander, Eggs and Coconut Oil. Combine, and transfer to the fridge for 5 to 10 minutes.
- 2. Heat a medium frying pan over medium heat and add the Coconut Oil. Cook the fish cakes in batches of 3 for 3 to 4 minutes on each side. Once you have cooked all of the fish cakes, transfer to a baking tray lined with baking paper.
- 3. Place the fish cakes in the oven for 5 minutes
- 4. Serve with the remaining tablespoon of Coriander, Lemon Wedges and Sriracha Sauce.
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