Keto Fish Cakes with Aioli

Martina SlajerovaUpdated 15 May 2021★★★★★4.6 (536 ratings)

Ready in 45m
3.1 g net carbs
449 kcal
Serves 6

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Fish Cakes with Aioli (low-carb, keto, paleo)

These fish cakes (or fish patties) are perfect for lunchboxes and quick dinner meals. White fish which is naturally low in fat and high in protein may not seem suitable for the ketogenic diet. Luckily, there is a simple way you can use to make lean meat such as white fish and chicken keto-friendly: simply serve with healthy fats!

Here are my favourite hacks for adding healthy fats to any lean meat:

serve with vinaigrette made from two parts of extra virgin olive oil and one part of fresh lemon juice (my preferred and super easy way)
Mayonnaise or mayo-based dips and dressings such as aioli (recipe below) or Ranch Dressing
Hollandaise Sauce - great when served over fish or low-carb vegetables
butter or ghee — you can try flavoured butter by mixing it with freshly chopped herbs, spices, garlic, etc.
Keto Cheese Sauce, or any sauce made with heavy whipping cream or coconut milk
avocados or Guacamole
with homemade pesto - check out my Low-Carb Pesto Sea Bass
Keto Hummus (recipe is in the KetoDiet App and KetoDiet Cookbook)

Not all fish is sustainable and some types of fish may be high in mercury. If you're not sure which fish to eat and avoid, here's a great cheat sheet for top 10 sustainable fish swaps.

Step-by-step

Start by cooking the cauliflower rice (here's how to make cauliflower rice). Grease a small saucepan with 1 tablespoon of ghee and add 1 clove of minced garlic. Cook over a medium heat for just about 30 seconds or until fragrant, add the cauli-rice and season with a pinch of salt. Stir and cook for 5-7 minutes, until crisp-tender. When done, take off the heat and set aside.
Cook the fish. Use a paper towel to pat dry the fillets from all sides and season with some salt and pepper. Heat a large pan greased with a tablespoon of ghee over a medium-high heat. Once hot, add the fish and cook for 2-3 minutes without flipping it (time depends on the thickness of the fillet).
When ready to flip, use a spatula and cook it for another 2-3 minutes. When cooked, the fillets should be opaque and flaky. Do not overcook the fish or it will get too dry. Use a spatula to transfer the fish into a bowl and set aside to cool down for 5-10 minutes.
Add the cooked cauliflower rice, freshly grated lemon zest, ground cumin, chopped parsley, spring onion, eggs, almond flour and flax meal. Season with the remaining salt and pepper and mix until well combined.
To make the patties, use a ¹/₄ measuring cup. Spoon the mixture into the cup and use a spoon to press it in until flat. Turn it over and empty onto a chopping board. Use your hands if you need to reshape the patties. Repeat with the remaining mixture until you get 18 patties.
Heat a large frypan greased with a tablespoon of ghee over a medium-high heat. Once hot, reduce the heat to medium and place the patties in the frypan. Cook for 3-5 minutes on each side, until golden. Do not try to flip the patties before they are ready or you will break the crust (you can test that by moving them slightly with a spatula). Work in batches - do not overfill the pan and grease as needed.
Prepare the aioli by mixing the mayonnaise and minced garlic.
Serve the patties with aioli and low-carb sides or salads such as my Paleo Spinach Tabbouleh, Low-Carb CousCous or Quick & Easy Guacamole. To store, let them cool down and refrigerate for up to 3 days - or freeze for up to 3 months.

Recipe