Keto Fish Cakes with Aioli

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3.5 from 139 votes

Keto Fish Cakes with Aioli

45 minutes
Calories 510kcal

Ingredients

  • 2 cups rice (cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower)
  • 4 tablespoons 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 grams whitefish fillets (cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower)
  • 1 teaspoon salt (cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest (cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower)
  • 1 teaspoon ground cumin
  • 2 tablespoons 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 tablespoons 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)
  • 2 cloves garlic (cauliflower, 240 g/ 8.5 oz - here's how to "rice" cauliflower)

Instructions

  • 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.

Nutrition

Calories: 510kcal

Originally posted 2019-02-20 17:25:06.

Article Categories:
Dinner

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