Easy Keto Mackerel Patties

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Looking for an easy low-carb recipe that is freezer-friendly?

These keto mackerel patties are a great option when you don’t have any fresh protein in the fridge. I used tinned mackerel here, but any tinned fish will do to make these tasty little patties. They can be eaten on their own as a snack, with some garlic mayonnaise, added to a power bowl for lunch, or served with vegetables for a simple keto dinner.

These keto mackerel patties would go well with our Pepita Guacamole, Italian Salsa Verde or Easy Keto Berry Side Salad. For more options, check out our recipes and use the filtering tool to find more sides to go with this meal.

I used almond flour to keep this recipe gluten-free and grain-free so you won'r need to use any starches. If you can't eat nuts, use coconut flour for a nut-free version.

You'll also need an egg to help the patties bind. If you can't eat eggs, skip the mayo and use flax eggs or chia eggs instead. To make one flax (or chia) egg, simply mix about ¹/₄ cup (60 ml) water with 1 tablespoon of flax meal or ground chia seeds.

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Hands-on 20 minutes Overall 20 minutes

Nutritional values (per serving, 3 patties)

Ingredients (makes 9 patties)

• 400 g tinned mackerel, drained (14.1 oz)
• 1 tsp onion powder
• ¹/₂ tsp garlic powder
• ¹/₂ cup + 1 tbsp almond flour (60 g/ 2.1 oz) or 3 tbsp coconut flour (24 g/ 0.9 oz)
• 1 large egg, beaten
• 1 tbsp paleo mayonnaise (15 ml)
• 1 tbsp Dijon or yellow mustard (15 ml)
• ¹/₂ tsp dried parsley or 1 tbsp chopped parsley
• pinch of sea salt and pepper
• 1 tbsp ghee or extra virgin avocado oil (15 ml)

Instructions

1. Add the mackerel to a large bowl and mash well with a fork.
   
   
2. Add the remaining ingredients, except the olive oil and about ¹/₄ cup (25 g/ 0.9 oz) of the almond flour. (If you're using coconut flour, add all of it as you won'r be using any for topping.) Mix well.
   
   
3. Use your hands or ¹/₄ cup to measure out 9 patties (about 60 g/ 2 oz each), flattening slightly, and then coating in the remaining ¹/₄ cup almond meal.
   
4. Heat a fry pan on medium heat and add the ghee. Cook the patties 3 to 4 minutes on each side until browned.
   
   
5. Store in the fridge up to four days, reheat before serving.
   
   

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