KetoDiet App is free to download, try it now!

Keto Fish Cakes with Aioli

4.6 stars, average of 255 ratings

Keto Fish Cakes with AioliPin itFollow us 136.0k

These fish cakes are perfect for lunch boxes and in low-carb salads. White fish which is naturally low in fat and high in protein may not seem suitable for the ketogenic diet. Luckily, there is a simple way you can use to make lean meat such as white fish and chicken keto-friendly: simply serve with healthy fats. Here are my favourite hacks for adding healthy fats to any lean meat:

The #1 Keto Diet App
Keto Fish Cakes with Aioli
Free Download
1,500+ delicious keto recipes
Trialed & tested for best results
Optimized for nutrition
Never feel hungry
Planner & tracker
Track all macros including net carbs
Scan products
Create your own meals
Advanced tracking
Track ketones, blood glucose & lipids
Stay hydrated with water tracking
Track your mood & energy levels
Macro calculator
Calculate your ideal fat, protein & carb intake
Set any goal: weight loss, maintenance or weight gain
Your macros update based on your progress
Progress
Monitor your macros, water intake, mood & energy
Body weight, body fat and body measurements
Ketones, blood glucose & lipids
Evidence-based content
Expert articles to help you make informed choices
Guides & free diet plans
New daily content
And so much more...!
Complete Keto Diet guide
Integrated shopping basket
Restaurants & guide to eating out
Free Download

Hands-on Overall

Allergy information for Keto Fish Cakes with Aioli

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free
Pescatarian
Download Recipe

Nutritional values (per serving)

Net carbs3.1 grams
Protein29.7 grams
Fat34.2 grams
Calories449 kcal

Calories from carbs 3%, protein 27%, fat 70%

Total carbs6.3 gramsFiber3.2 gramsSugars1.5 gramsSaturated fat9.4 gramsSodium541 mg(24% RDA)Magnesium97 mg(24% RDA)Potassium859 mg(43% EMR)

Ingredients (makes 6 servings, 18 patties)

Fish cakes:
  • 2 cups cauliflower rice (240 g/ 8.5 oz) - here's how to "rice" cauliflower
  • 4 tbsp ghee or virgin coconut oil (60 g/ 2.1 oz)
  • 1 clove garlic, minced
  • 800 g white fish fillets, skinless and boneless, such as cod or haddock (1.76 lb) - use fish from sustainable sources
  • 1 tsp salt or to taste (I like pink Himalayan)
  • 1/2 tsp freshly ground black pepper
  • 1 tsp fresh lemon zest
  • 1 tsp ground cumin
  • 2 tbsp freshly chopped parsley
  • 1 large spring onion, chopped (28 g/ 1 oz)
  • 2 large eggs
  • 1/2 cup almond flour or grated Parmesan cheese (50 g/ 1.8 oz)
  • 4 tbsp flax meal (28 g/ 1 oz)
Aioli:

Note: If you're not sure which fish to eat and avoid, here's a great cheat sheet for top 10 sustainable fish swaps.

Instructions

  1. 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. Keto Fish Cakes with Aioli
  2. 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. Keto Fish Cakes with Aioli
  3. 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. Keto Fish Cakes with Aioli
  4. 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. Keto Fish Cakes with Aioli
  5. 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. Keto Fish Cakes with Aioli
  6. Prepare the aioli by mixing the mayonnaise and minced garlic. Keto Fish Cakes with Aioli 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. Keto Fish Cakes with Aioli

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Garlic, fresh
0.2 g0 g0 g1 kcal
Ghee
0 g0 g5 g45 kcal
Cauliflower rice, homemade (cauli-rice, KetoDiet app)
1.2 g0.8 g0.1 g10 kcal
Fish, cod, Atlantic, raw
0 g23.7 g0.9 g109 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Spring onion, scallion, green onion, fresh
0.2 g0.1 g0 g1 kcal
Cumin, ground
0.1 g0.1 g0.1 g1 kcal
Eggs, free-range or organic
0.1 g2.1 g1.6 g24 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Flaxmeal (flax meal), ground flaxseed
0.1 g0.9 g2 g25 kcal
Ghee
0 g0 g5 g45 kcal
Mayonnaise
0.1 g0.2 g15.2 g136 kcal
Garlic, fresh
0.3 g0.1 g0 g1 kcal
Total per serving
3.1 g29.7 g34.2 g449 kcal

Keto Fish Cakes with AioliPin itFollow us 136.0k

  1. Blog
  2. Recipes
  3. Seafoods
  4. Keto Fish Cakes with Aioli
  1. Blog
  2. Recipes
  3. Mains
  4. Keto Fish Cakes with Aioli
  1. Blog
  2. Recipes
  3. Keto Fish Cakes with Aioli
  1. Blog
  2. Martina Slajerova
  3. Keto Fish Cakes with Aioli

Do you like this recipe? Share it with your friends! 

Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (25)

Hey Martina!
I have a question. Is it possible to bake them instead of fry? Have you tried it? What setting would be good what do you think?
Sincerely, Olga

Reply

Hi Olga, you can definitely bake these. Just brush with some melted ghee or avocado oil. I'd bake them at 200 C for about 15 minutes (I'd check after 10 and then 15 minutes and see if they need longer). You could flip them half way through.

Reply

Oh wow, Martina!  I made a half recipe of these fish cakes for lunch and they were absolutely delicious....quite probably the best fish cakes I have ever eaten!  They were so moist, delicate and full of flavour. I made them to the exact recipe, using grated parmesan rather than Almond Flour, and I got exactly nine fish cakes, as expected.  Both my husband and I had two each and it took all my self control to not sit down and eat the remaining 5!!!  Really good!  Thank you.

Reply

Thank you so much Diane! Grated parmesan? Oh yes!

Reply

Very good recipe!!! I had leftover salmon and cod and mixed them together with ingredients but since there are only two of us and only about 1/2 lb fish, I halved the recipe and it came out great!!! Thanks for a great way to use leftover fish!

Reply

Thank you Bonnie, I'm glad you enjoyed!

Reply

I'm wondering if a person could sub out the cauliflower rice with grated zucchini? I have a lot from my garden right now. Thanks. I love your recipes.

Reply

I think you could but I'd definitely drain it first. Just sprinkle with a bit of salt and place in a nut milk bag or a fine mesh sieve to strain the juices 😊

Reply

FANTASTIC.
These are better than any old fish/crab cake made with flour. Completely blew my expectations out of the water!!!
I used 2lb of pasific cod and added about a tbl spoon of coconut flour cause my mixture seemed slightly runny. Mixed might have been a little bit thicker if I had used less fish.
They're definitely very delicate in the pan, but once they cool of slightly they firm right up and can be cut and eaten with a fork.
I managed to get 9 half cup portions out of this recipe. WOW it was a lot of food, gonna be lunch tomorrow.
THANK YOU!

Reply

Thank you for your kind words, William, I'm happy you enjoyed! 😊

Reply

I prepared these fish cakes today for dinner and I can't stop thinking about them. They are so damn tasty can't wait to make them again during the weekend!!
I used psyllium husks powder and parmesan cheese because I didn't have flaxmeal and almond flour and they turned out perfect.
Thanks a lot for your amazing recipes

Reply

Thank you for your lovely feedback and useful tips for substitutions!

Reply

Thank you

Reply

I'm intrigued by the addition of cauliflower rice. I've made salmon patties with almond flour but the cauliflower rice is a great idea!

Reply

Thank you! I prefer cauli-rice because it doesn't give them any sweet/almond aftertaste 😊

Reply

Hi,
I can't easily find flax where I live.  Can you recommend a substitute?
Thanks!

Reply

Hi Debbie, I think you can add more almond flour or grated Parmesan (I'd try 1/4-1/3 cup).

Reply

Martina, Can you bake these instead of frying? I fry when I have to...I have the burned pan gene. ;o(! Thank you for the recipe and all that you do.

Reply

Yes you can! I'd bake them at 350 F for 20-25 minutes (brush the baking sheet and top of the fish cakes with ghee or coconut oil before baking).

Reply

Oh wow! Martina you've done it again and I thought it was about time I left a comment on one of your posts! I have tried many of your recipes, I have your app, cook book, fat bombs book - I follow you on Facebook and Instagram and time after time your recipes are a success in my kitchen!
These fish cakes are absolutely delicious and I loved them so much I had the leftovers for lunch. I will be making them over and over, they are definitely one of my new favourites.
Great job 😊
Emma x

Reply

Thank you so much for your kind words Emma, they mean a lot to me! 😊

Reply

I adore fishcakes and realised I haven't had any since starting this woe in January so looking forward to making these. Will definitely post a picture when I do and let you know how they turn out as I will be using kingklip which is similar to cod in South Africa.

Reply

Please do! I hope you like them 😊

Reply

Love it. Thanks Will make it this Friday. Yum Yum. I'll let you know how was it. But coming from you I'm pretty sure it's delicious.

Reply

Thank you so much, I hope you like it! 😊

Reply