Keto Fish Cakes
These keto fish cakes are full of protein and make a great breakfast or side dish. They also make a great lunch with a side of salad. Talk about one versatile dish!
Snack, Side Dishes and Appetizers
or to taste
Wash and pat dry the codfish.
Rub with salt and pepper.
Chop the onions and parsley.
Spray a pan with a little oil, and fry the fish for 10 minutes on medium heat, flipping halfway.
When the codfish is done, take it out of the pan and give it a minute to cool.
Use a fork to flake it into smaller pieces.
Add in the chopped onions, parsley, coconut flour, and eggs.
Add the spices – smoked paprika, cayenne pepper, salt, and black pepper.
Mix with a spoon and use an immersion blender to coarsely blend everything up together.
Use a quarter measuring cup to scoop out the fish and press in to compress it.
Flip it on a plate and gently pat down to shape it.
Add about 2 tablespoons of olive oil to a frying pan and fry the fish for 3 minutes on each side, flipping halfway till it turns a golden brown.
Serve and enjoy!
Each serving contains 3 net carbs and serves 6.
If you end up with too much water in your fish and it is not holding its shape, add a little bit more coconut flour.
If it is too dry, sprinkle just a little water on it. You want it to be just moist enough, not too wet or too dry.
Make sure the oil is not too hot and you don’t use too much oil or the fish might break apart.
Be careful when trying to flip the keto fish cakes when making it. Use a flat spatula and flip gently.
Let the fish cakes cool down for a few minutes before eating, so it can solidify and reduce the risk of breakage.