When you hear the word fish cakes, does your mind go immediately to the frozen food section?
If so, you're not the only one. Many people never even dream of making their own fish cakes at home, and just assume the best they're going to get are the deep fried, frozen ones at the grocery store.
But this recipe might change that for you.
Flaky white fish, Asian flavors, spicy sriracha, and two types of healthy cooking oils all add up to a light—but filling—healthy keto meal you can enjoy right at home.
Start to finish, they'll only take about 30 minutes to prepare and cook. So we won't be surprised if these low-carb fish cakes become one of your go-to seafood recipes.
Here's a little more about the recipe, why these fish cakes are better than anything you'll find at the grocery store, and what makes white fish, like haddock and cod, so good for you.
Ingredients You’ll Need
- FBOMB Olive Oil
- FBOMB Coconut Oil
- White fish (Halibut, Cod, etc.)
- Flaxseed meal
- Soy sauce
- Fish sauce
- Sriracha sauce
- Garlic powder
Why You’ll Love This Low-Carb Fish Cakes Recipe
Look at the frozen food section of your local grocery store, and you're sure to find at least a handful of premade fish cake products.
Comparing the ingredients between our low-carb version and those you might find in the frozen food aisle will illustrate why this recipe is the way to go:
- Most fish cake recipes are fried, heavily breaded, or contain white potatoes—none of which are great ingredients if you're on a low-carb or keto diet
- Most store-bought recipes contain 15 grams of carbs per fish cake or more (this recipe has just 1 gram of net carbs) [*]
- Most store-bought brands are packed with sodium (at least one popular brand contains 33 percent of your daily sodium intake in just two small cakes) [*]
Instead of using heavy starches and too much salt, these low-carb fish cakes use flaxseed meal, two healthy fat sources (FBOMB Olive Oil and FBOMB Coconut Oil), an egg, and a few key ingredients to spice it up and give it a tasty kick—that's it.
Flavorful ingredients like sriracha, fish sauce, and fresh lime juice are sure to leave you satisfied with your choice. You definitely won't be wishing you'd put the unhealthy store-bought version in the oven instead.
One other thing to consider is that you don't know what type of fish (or which parts of the fish) goes into those premade fish cakes. What's the quality like? And are they using the best parts of the fish? You'll never know.
At least with this recipe, you're starting out with a quality piece of seafood (hopefully one that you handpicked). And as you're about to learn, a good piece of white fish can be quite beneficial for your health.
Ingredient Spotlight: White Fish
As far as protein sources go, various types of white fish like halibut, cod, and haddock are some of the best options available.
From a nutritional standpoint, white fish is packed with protein. For example, about 73% of the calories in a serving of haddock (36.4 grams) are made of this macronutrient [*].
That's a fantastic benefit for anyone trying to eat low-carb, as many of your calories need to come from protein and fats instead.
And while not as fatty as some other types of cold water fish (like salmon), white fish also contains omega-3 fatty acids that have been linked to improved brain health and decreased risk of cardiovascular disease [*]. A serving of white fish contains about 400mg of heart-healthy fatty acids, which is about how much you'd take per day if you took fish oil supplements.
White fish also contains [*]:
- Zero carbs
- Vitamin A
- Vitamins B6 and B12
- Minerals like phosphorus, potassium, selenium, iron, and calcium
So other than tasting great, the main ingredient in these low-carb fish cakes is a true health superstar. You're doing great things for your health by eating it!
Other Low-Carb Seafood Recipes You Might Like
Low-Carb Fish Cakes
- Yield: 6
- Serving size: 1 Fish Cake
- Prep time: 10 minutes
- Cook time: 20 minutes
- 1 pound flaky white fish (halibut, cod, etc.)
- Pinch of Kosher salt and ground pepper
- 1 packet (2 tablespoons) FBOMB Olive Oil
- 1 egg
- ¼ cup flaxseed meal
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon Sriracha sauce
- Juice from 1 lime
- 1 teaspoon garlic powder
- 1 packet (2 tablespoons) FBOMB Coconut Oil
- Preheat the oven to 400°F. Season the fish with salt and pepper and drizzle all over with FBOMB Olive Oil. Bake for 10-12 minutes. Remove the fish from the oven and let cool for about 20 minutes.
- Shred the fish with your hands into a bowl, squeezing out and discarding any liquid.
- Add the rest of the ingredients except for the coconut oil. Mix together thoroughly and form into little cakes. You should end up with 6 fish cakes.
- Heat FBOMB Coconut Oil in a skillet at medium-high heat. Pan-fry the cakes on each side until golden brown, about 3 minutes on each side.
Nutrition Facts Per Serving:
- Fat: 23g
- Protein: 13g
- Carbohydrates: 2.5g
- Fiber: 1.5g
- Net Carbohydrates: 1g
- Fat: 76%
- Protein: 21%
- Carbohydrates: 3%