These Keto Fish Cakes with Roasted Red Pepper Salsa are perfect for summer or anytime you have a craving for fresh fish! Healthy fish in a kid friendly package that the entire family will enjoy!
When I was a kid and hated fresh fish, the only way I could stand it was in a fish cake. If there was enough seasoning to mask the fish flavor, and enough breading to make the texture unrecognizable, then I was tentatively on board. If it had a delicious sauce that I could slather it with, even better.
As an adult, I now love fish in all it’s forms. These days, if my fish is served in cake form I want as little breading involved as possible – in fact these keto fish cakes have no breading or nut flour fillers at all!
I’m still a fan of lots of bold flavor in my fish cakes, but now I’m looking to complement the fish, not mask it entirely. I still love a tangy, fresh sauce or salsa to slather on it though.
These easy keto fish cakes are a winner on all counts!
Bold flavors ✅
Flaky fish ✅
Crisp Exterior ✅
Bright salsa ✅
These keto fish cakes are great on their own, but that roasted red pepper salsa is so perfect with them that I highly recommend it! You can buy roasted peppers in a jar or can, but if you have a gas stove or grill and a few minutes to spare, you can make your own and it’s SO. MUCH. BETTER.
Simply roast the peppers over the open flame until charred, then place in a plastic or paper bag, or a bowl with plastic wrap over the top. Let them cool for 10 minutes, then remove them and the skins will slip right off. Slice and remove seeds and you’re ready to use them. They can be frozen for up to 6 months and you’ll have them handy whenever you need them!
I used snapper for my keto fish cakes, because it’s widely available here in Honduras. Any firm white fish that you have access to in your area will work just as well!
I’d like to think that if I’d had access to these keto fish cakes with roasted red pepper salsa as a kid, my appreciation for fish in all its forms would have begun at a much younger age. Give these a try with your tribe and see if it wins them over – then be sure to report back!
NOTE: People seem to be having trouble with these fish cakes falling apart for some reason, and I’m not sure if it’s the type of fish, using more than the 1 pound called for, or if people don’t know what a 1/2 inch dice is and are cutting the pieces too large. The mayonnaise and parmesan should form a glue that keeps the fish held together, and while you do need to be fairly gentle with them when turning, they shouldn’t be falling apart. I’m going to adjust the recipe and add some coconut flour and an egg, though I personally feel the recipe is better without it. If you’re reading this first and are a confident cook, then I recommend trying this recipe without the coconut and egg first, being sure to press your cakes tightly together before cooking.
If you love fish cakes, try my Cajun Salmon Patties or my favorite Keto Crab Cakes next!!!
- 1 pound firm white fish (cod, haddock, snapper, grouper, tilapia)
- 2 tablespoons grated parmesan cheese
- 2 tablespoons sugar free mayonnaise
- 1 egg
- 2 tablespoons coconut flour (new addition, see note in the post)
- 1 teaspoon dijon mustard
- 1/2 teaspoon Worcestershire sauce or
- 1 teaspoon
- 2 tablespoons fresh chopped parsley
- 2 tablespoons olive oil for frying
- 1/2 cup chopped roasted red peppers
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon minced fresh garlic
- 1 tablespoon minced red onion
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 teaspoon granulated erythritol sweetener
- Chop the fish into pieces about 1/2 inch in size.
- Combine the chopped fish, parmesan, mayonnaise, egg (if using,) coconut flour (if using,) mustard, Worcestershire, Creole seasoning and fresh parsley in a medium-sized bowl. Stir well until fully mixed.
- Heat the oil in a non stick sauce pan over medium high heat until shimmering.
- Form the fish mixture into 8 patties, about 2 inches in diameter.
- Fry the patties in batches for about 2 minutes per side (turn gently,) or until golden brown on the outside and cooked through.
- Serve warm with the salsa from below.
- Combine the chopped peppers, parsley, garlic, onion, olive oil, lemon juice, and sweetener in a small bowl.
- Stir well to mix.
- Store any leftovers in the refrigerator for up to one week.
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