Low Carb Perfect Keto Fishcakes
Servings: 7 fishcakes
Delicious and full of healhy clean-keto goodness.
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Ingredients
- 120 g smoked haddock fillet
- 180 g smoked mackerel fillet
- 120 g salmon fillet
- 1 garlic clove minced
- 1 egg
- 4 TBSP fresh parsley finely chopped
- 4 TBSP fresh dill coarsely chopped
- 25 g freshly grated Parmigiano Reggiano
- ½ tsp fine Himalayan pink salt (U.S. option HERE)
- black pepper and paprika to taste - you can add chopped chillies or any other spice you like
- 10 g coconut flour - 1 TBSP (U.S. option HERE)
- 7 g ground flaxseed - 1 TBSP (U.S. option HERE)
- ½ TBSP extra virgin olive oil (U.S. option HERE)
- 40 g butter
- 15 g coconut oil (U.S. option HERE)
Instructions
- remove any skin and bones from the fish and cut the flesh into small chunks.
- toss all ingredients, except fats, into a large bowl.
- combine well by repeatedly squeezing the mixture through your fingers and turning it over.
- add a little more coconut flour if the mixture feels too wet (depends on egg size).
- form round shapes and flatten them to about 1 cm height.
- heat up olive oil, coconut oil and butter.
- pan fry fishcakes on high heat for about 3-4 mins each side (depending on size).
Notes
Macros are based on 7 fishcakes in total, so nutrition may need adjusting if you create fewer or more.
Use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1 | Calories: 195kcal | Carbohydrates: 0.5g | Protein: 14g | Fat: 15g
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