Keto Fish Cakes with Aioli

Keto Fish Cakes with Aioli

Ingredients

• 2 cup rice ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))
• 4 tbsp ghee ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))
• 1 clove garlic ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))
• 800 g whitefish fillets ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))
• 1 tsp salt ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))
• 1 tsp ground cumin
• 2 tbsp chopped parsley ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))
• 1 spring onions ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))
• 2 large eggs
• 1/2 cup almond flour ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))
• 4 tbsp flax seed meal ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))
• 1/2 cup mayonnaise ((cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower))

Instructions

1. Start by cooking the cauliflower rice (here's how to make cauliflower rice).
2. Grease a small saucepan with 1 tablespoon of ghee and add 1 clove of minced garlic.
3. Cook over a medium heat for just about 30 seconds or until fragrant, add the cauli-rice and season with a pinch of salt.
4. Stir and cook for 5-7 minutes, until crisp-tender.
5. When done, take off the heat and set aside.
6. Cook the fish.
7. Use a paper towel to pat dry the fillets from all sides and season with some salt and pepper.
8. Heat a large pan greased with a tablespoon of ghee over a medium-high heat.
9. Once hot, add the fish and cook for 2-3 minutes without flipping it (time depends on the thickness of the fillet).
10.  When ready to flip, use a spatula and cook it for another 2-3 minutes.
11. When cooked, the fillets should be opaque and flaky.
12. Do not overcook the fish or it will get too dry.
13. Use a spatula to transfer the fish into a bowl and set aside to cool down for 5-10 minutes.
14. Add the cooked cauliflower rice, freshly grated lemon zest, ground cumin, chopped parsley, spring onion, eggs, almond flour and flax meal.
15. Season with the remaining salt and pepper and mix until well combined.
16. To make the patties, use a 1/4 measuring cup.
17. Spoon the mixture into the cup and use a spoon to press it in until flat.
18. Turn it over and empty onto a chopping board.
19. Use your hands if you need to reshape the patties.
20. Repeat with the remaining mixture until you get 18 patties.
21. Heat a large frypan greased with a tablespoon of ghee over a medium-high heat.
22. Once hot, reduce the heat to medium and place the patties in the frypan.
23. Cook for 3-5 minutes on each side, until golden.
24. 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).
25. Work in batches - do not overfill the pan and grease as needed.
26. Prepare the aioli by mixing the mayonnaise and minced garlic.
27. Serve the patties with aioli and low-carb sides or salads such as my Paleo Spinach Tabbouleh, Low-Carb CousCous or Quick & Easy Guacamole.
28. To store, let them cool down and refrigerate for up to 3 days - or freeze for up to 3 months.