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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.
Recipe Tips for Perfect Non-Crumbly Cakes
- Squeeze the Broccoli Well — Broccoli holds a lot of water. After steaming, drain thoroughly and squeeze out excess moisture using a clean kitchen towel or paper towels. Too much moisture can weaken the mixture and make the cakes harder to shape.
- Chop Finely — Aim for small, rice-sized pieces of broccoli rather than large chunks. Finer pieces mix more evenly with the salmon and eggs and help the cakes hold together better.
- Use Large Eggs — This recipe is written for large eggs. If your eggs are on the smaller side, or if the mixture feels dry and crumbly, add one more egg. The mixture should hold together when you press it in your hand.
- Moisture Can Vary by Ingredients: Different brands of canned salmon and even different batches of broccoli can vary in moisture. Always check the texture before shaping — the mixture should feel cohesive, not dry or dusty.
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Hands-on Overall
Serving size 4 cakes
Nutritional values (per 4 cakes)
Net carbs5.4 grams
Protein35.8 grams
Fat18.6 grams
Calories341 kcal
Calories from carbs 7%, protein 43%, fat 50%
Total carbs8.4 gramsFiber3 gramsSugars2.6 gramsSaturated fat4.2 gramsSodium775 mg(34% RDA)Magnesium50 mg(13% RDA)Potassium678 mg(34% EMR)
Ingredients (makes 4 servings)
- 1 broccoli (300 g/ 10.6 oz)
- 400 g canned salmon (drained well), or skinless cooked salmon fillets (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
- 4 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), or more for greasing
- Optional to serve: Tartar Sauce with Pickles and Capers
Instructions
- Cut the broccoli into florets and steam for about 5 minutes until tender. Remove from heat and run cold water over it to stop cooking. Important: Drain well, then use a paper towel or clean kitchen cloth to squeeze the excess water out of the broccoli.
- Chop the broccoli into small pieces, roughly 1 cm (approx. 1/2 inch) in size. Place in a mixing bowl.
- Add all remaining ingredients (except the cooking oil) to the bowl: minced garlic, chopped onion, lemon juice, parsley, dill, eggs, coconut flour, salt, and pepper.
Note: If using fresh salmon fillets, cook them first, let cool, and flake into the bowl.
- Mix thoroughly until well combined. The mixture should feel moist and hold together easily when pressed in your hand. If it feels dry, crumbly, or doesn’t hold its shape, mix in one more egg before shaping.
- Scoop the mixture using a 1/4-cup measure (about 57 g/2 oz), or your hands, and press firmly to form patties. You should get about 16 cakes.
- Heat the oil in a large pan over medium heat. Once the oil is hot, add patties in a single layer (don't overcrowd). Cook for 4 to 5 minutes per side. Do not force the flip! If the patty sticks, cook it for another minute until the crust releases naturally.
- Serve with Tartar Sauce with Pickles and Capers and/or greens. Store in the fridge for up to 3 days or freeze for up to 3 months.
Ingredients
- 1 broccoli (300 g/ 10.6 oz)
- 400 g canned salmon (drained well), or skinless cooked salmon fillets (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
- 4 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), or more for greasing
- Optional to serve: Tartar Sauce with Pickles and Capers
Instructions
- Cut the broccoli into florets and steam for about 5 minutes until tender. Remove from heat and run cold water over it to stop cooking. Important: Drain well, then use a paper towel or clean kitchen cloth to squeeze the excess water out of the broccoli.
- Chop the broccoli into small pieces, roughly 1 cm (approx. 1/2 inch) in size. Place in a mixing bowl.
- Add all remaining ingredients (except the cooking oil) to the bowl: minced garlic, chopped onion, lemon juice, parsley, dill, eggs, coconut flour, salt, and pepper.
Note: If using fresh salmon fillets, cook them first, let cool, and flake into the bowl.
- Mix thoroughly until well combined. The mixture should feel moist and hold together easily when pressed in your hand. If it feels dry, crumbly, or doesn’t hold its shape, mix in one more egg before shaping.
- Scoop the mixture using a 1/4-cup measure (about 57 g/2 oz), or your hands, and press firmly to form patties. You should get about 16 cakes.
- Heat the oil in a large pan over medium heat. Once the oil is hot, add patties in a single layer (don't overcrowd). Cook for 4 to 5 minutes per side. Do not force the flip! If the patty sticks, cook it for another minute until the crust releases naturally.
- Serve with Tartar Sauce with Pickles and Capers and/or greens. Store in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition (per serving, 4 cakes)
Calories341kcal
Net Carbs5.4g
Carbohydrates8.4g
Protein35.8g
Fat18.6g
Saturated Fat4.2g
Fiber3g
Sugar2.6g
Sodium775mg
Magnesium50mg
Potassium678mg
Detailed nutritional breakdown (per 4 cakes)
| Total per 4 cakes |
| 5.4 g | 35.8 g | 18.6 g | 341 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) |
| 0.4 g | 6.3 g | 4.8 g | 72 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 |
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