My favorite fish cakes are made with panko, but alas that recipe isn’t low carb or slow carb. The recipe below uses almond meal instead of panko, which holds the cakes together better than the alternative of crushed chicharonnes.
I used only cod instead of catfish & cod in this recipe, but any white fish will work just fine. The delicate flavor of white fish takes up the bolder Asian flavors. Here is the recipe for the catfish cakes with the panko.
This is easy, it’s quick, it’s healthy and it’s delicious. What more could you ask for? Oh yeah, it’s slow carb compliant also. I served it with some asparagus with a soy based dressing on it, but greens of any simple preparation would be a great accompaniment.
Recipe for Low-Carb Fish Cakes
- 2 lbs. skinless fish filets, cut into small pieces (cod, catfish, or any whitefish)
- 2 large eggs
- 3 Tbsp scallions, sliced thinly
- 3 Tbsp Italian parsley leaves, chopped
- 1 tsp sea salt (more if desired)
- 1/2 tsp freshly ground pepper
- 1 Tbsp grated fresh ginger
- 1/4 tsp coriander
- 3/4 tsp chipotle powder (or any spicy chile powder)
- squeeze of fresh lime juice (I used juice from 3 lime wedges
- 1/4 tsp fish sauce
- 3 Tbsp fine grind almond meal
- 2 Tbsp olive oil
1) Combine all ingredients (except grapeseed oil) in a large bowl and mash together with a fork or your hands until well blended. What you are aiming for is a mixture of small, medium and large chunks of fish mixed well with the other ingredients.
2) Heat 2 Tbsp oil in large skillet until lightly smoking (about 3 min). Using a 1/4 cup measuring cup, scoop out some fish mixture, level it off and turn it over gently onto the hot skillet, starting at the 6:00 position and moving clockwise (so you remember which ones to turn over first. Do not crowd the patties; leave a little room between each one.
3) Cook patties until browned and crispy on one side (3-5 minutes). Do not move them around while they are browning. Flip, starting at the 6:00 fish cake, and brown a couple of minutes on the other side. Don’t overcook.
4) Remove the fish cakes to a baking sheet and place in a warm oven (200 degrees) to keep warm. Add more oil to skillet if needed and repeat process with remaining patties (or refrigerate and cook the next day for lunch!)
Spicy Dipping Sauce:
Combine the following ingredients in bowl, stir, cover and refrigerate until ready to use.
- 1-2 Tbsp fish sauce
- 1 Tbsp rice wine vinegar
- lime juice from 2 wedges
- 1 Tbsp coriander
- a little sugar (optional)
Alternatively, purchase a hot sauce for dipping.
- 1 cup mayonnaise
- 3 Tbsp capers
- 3 Tbsp fresh lemon juice
- 2 Tbsp dill pickles, finely chopped
- 1 Tbsp scallion, chopped
- 1/4 tsp freshly ground pepper