Follow us 148.4k
If you like easy low-carb meals that can be prepared in under 30 minutes, freezer-friendly and can be made in large batches, this is the recipe for you!
These fish cakes are not just keto but also Whole 30 approved. They are the perfect example of what the Mediterranean Keto approach is all about. They can be made with canned salmon or cooked skinless salmon fillets. If you don't have any fresh broccoli, feel free to use frozen broccoli instead.
You can serve these patties with our Tartar Sauce with Pickles and Capers for an ultra low-carb meal, or add a bowl of dressed greens like these Mixed Leaf Salad, Arugula Salad with Anchovy Caper Dressing or a simple salad like this Low-Carb Veggie Ranch Salad for a more satisfying meal.
Follow us 148.4k
Hands-on Overall
Serving size 4 cakes
Nutritional values (per 4 cakes)
Net carbs5.2 grams
Protein32.6 grams
Fat16.2 grams
Calories305 kcal
Calories from carbs 7%, protein 44%, fat 49%
Total carbs8.3 gramsFiber3 gramsSugars2.5 gramsSaturated fat3.4 gramsSodium740 mg(32% RDA)Magnesium47 mg(12% RDA)Potassium643 mg(32% EMR)
Ingredients (makes 4 servings)
- 1 broccoli (300 g/ 10.6 oz)
- 400 g canned wild salmon or skinless cooked salmon (14.1 oz)
- 1 clove garlic, minced
- 1 small red onion, finely diced (60 g/ 2.1 oz)
- 1 tbsp lemon juice (15 ml)
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 2 large eggs
- 2 tbsp coconut flour (16 g/ 0.6 oz)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tbsp virgin avocado oil or olive oil (30 ml)
- Optional to serve: Tartar Sauce with Pickles and Capers
Instructions
- Cut the broccoli into florets and place in a steamer pot. Add them to a steamer inserted into a pot with about an inch of boiling water. Steam for about 5 minutes. Take off the heat and run cold water over it.
- Chop the broccoli into small pieces and place in a mixing bowl. Add all of the remaining ingredients except the cooking oil in a mixing bowl: minced garlic, chopped onion, 1 tablespoon of the lemon juice, 1 tablespoon each of parsley and dill, eggs, coconut flour, salt and pepper.
Note: Instead of canned salmon you can use cooked skinless salmon fillets. Simply cook the salmon fillets on a pan lightly greased with olive oil for about 5 minutes. Flip on the other side and cook for 2 to 3 more minutes. Let the fillets cool down and then flake into a bowl.
- Scoop some of the salmon mixture into a 1/4-cup measuring cup (about 57 g /2 oz) and press down with the back of a spoon to pack it tightly. Turn the measuring cup over onto a plate or a chopping board; repeat until you get 16 patties.
- Heat a large pan greased with the virgin avocado oil (or olive oil) over medium heat. Once hot, add as many patties as you can fit in a single layer. Cook on each side for 4 to 5 minutes and use a spatula to flip them over. Do not force the patties out of the pan: if a patty doesn’t release when you try to flip it, cook it for a few more seconds until it’s crisp and ready to flip. Once cooked, set the cooked patties aside. (If needed, grease with a little more oil between batches.)
- You can serve these patties with our Tartar Sauce with Pickles and Capers, lemon wedges and a bowl of dressed greens.
- To store, place the cooled patties and the tartar sauce in separate airtight containers and refrigerate for up to 3 days. These fish cakes can be frozen for up to 3 months.
Ingredients
- 1 broccoli (300 g/ 10.6 oz)
- 400 g canned wild salmon or skinless cooked salmon (14.1 oz)
- 1 clove garlic, minced
- 1 small red onion, finely diced (60 g/ 2.1 oz)
- 1 tbsp lemon juice (15 ml)
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 2 large eggs
- 2 tbsp coconut flour (16 g/ 0.6 oz)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tbsp virgin avocado oil or olive oil (30 ml)
- Optional to serve: Tartar Sauce with Pickles and Capers
Instructions
- Cut the broccoli into florets and place in a steamer pot. Add them to a steamer inserted into a pot with about an inch of boiling water. Steam for about 5 minutes. Take off the heat and run cold water over it.
- Chop the broccoli into small pieces and place in a mixing bowl. Add all of the remaining ingredients except the cooking oil in a mixing bowl: minced garlic, chopped onion, 1 tablespoon of the lemon juice, 1 tablespoon each of parsley and dill, eggs, coconut flour, salt and pepper.
Note: Instead of canned salmon you can use cooked skinless salmon fillets. Simply cook the salmon fillets on a pan lightly greased with olive oil for about 5 minutes. Flip on the other side and cook for 2 to 3 more minutes. Let the fillets cool down and then flake into a bowl.
- Scoop some of the salmon mixture into a 1/4-cup measuring cup (about 57 g /2 oz) and press down with the back of a spoon to pack it tightly. Turn the measuring cup over onto a plate or a chopping board; repeat until you get 16 patties.
- Heat a large pan greased with the virgin avocado oil (or olive oil) over medium heat. Once hot, add as many patties as you can fit in a single layer. Cook on each side for 4 to 5 minutes and use a spatula to flip them over. Do not force the patties out of the pan: if a patty doesn’t release when you try to flip it, cook it for a few more seconds until it’s crisp and ready to flip. Once cooked, set the cooked patties aside. (If needed, grease with a little more oil between batches.)
- You can serve these patties with our Tartar Sauce with Pickles and Capers, lemon wedges and a bowl of dressed greens.
- To store, place the cooled patties and the tartar sauce in separate airtight containers and refrigerate for up to 3 days. These fish cakes can be frozen for up to 3 months.
Nutrition (per serving, 4 cakes)
Calories305kcal
Net Carbs5.2g
Carbohydrates8.3g
Protein32.6g
Fat16.2g
Saturated Fat3.4g
Fiber3g
Sugar2.5g
Sodium740mg
Magnesium47mg
Potassium643mg
Detailed nutritional breakdown (per 4 cakes)
| Total per 4 cakes |
| 5.2 g | 32.6 g | 16.2 g | 305 kcal |
| Broccoli, broccolini, fresh |
| 3 g | 2.1 g | 0.3 g | 26 kcal |
| Salmon, sockeye, canned, drained solids, without skin and bones |
| 0 g | 26.3 g | 5.9 g | 158 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Onion, red, fresh |
| 1 g | 0.2 g | 0 g | 6 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Dill, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 3.1 g | 2.4 g | 36 kcal |
| Coconut flour, organic |
| 0.4 g | 0.7 g | 0.6 g | 15 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 7 g | 62 kcal |
Do you like this recipe? Share it with your friends!
