Low Carb Fish Cakes with Cucumber onion salad

Fish cakes are one of the easiest meals or even starters in my kitchen. They are so easy to cook and have versatile flavor profiles.The texture of the fish cakes is soft inside and crispy from outside. Relish it as a starter with a dipping sauce or mayonnaise or a part of main meal with some flat breads or steamed rice.

Making changes in food habits and going into more of a healthy and clean eating life does not mean that we have to compromise on taste and flavors. I have made these fish cakes keeping in mind the low carb and gluten free rule. The fish cakes are ketogenic, paleo,glutenfree and low carb.

Let’s start with this yummy treat!

Ingredients                                             Makes – 12 cakes

Fish Cakes

• 400 gm flaked fish – I used 200 gm salmon and 200 gm cod ( skin off ) , thinly sliced
• Cauliflower – grated 1.5 cup
• Spring onions – 1 stalk – fine chopped
• Red chili - 1 , de-seeded and fine chopped
• Mint leaves – 8-10 –fine chopped
• Coriander leaves – ¼ cup loosely packed and fine chopped
• Ground flax seed – 2 tbsps. ( helps in binding the cakes)
• Almond flour – 2 tbsps.
• Eggs - 2
• Garlic cloves - minced
• Red chili powder – 1 tsp ( I used smoked paprika)
• Salt to taste
• Ghee/butter/ oil – 1/4 cup ( I used ghee)

Cucumber onion salad

• Cucumber – flesh removed and sliced
• Red onion – thinly sliced and soaked in cold water for 10 mins
• Fish sauce – 1 tsp
• Lime juice – 2 tbsp.
• Red chili – deseeded and chopped 1
• Toasted and crushed peanuts – 2 tbsps.
• Coriander leaves – 1/4 cup , roughly chopped
• Salt – ¼ tsp

Method

Cucumber Onion salad:

• Mix everything and keep in fridge so that flavors can develop.

Fish Cakes

• Heat 1 tsp oil in a pan, add garlic and fry. Add grated cauliflower and a small pinch of salt. Cook for 4-5 minutes on medium heat until crisp tender. Keep aside to cool.
• In the same pan, heat a tbsp. of oil and cook the fish. It took 1 minute to cook the fish as I had thinly sliced it. You may cook the chunks and then flake the fish. Cool the fish.
• In a bowl, add all the ingredients under fish cakes except oil. Mix thoroughly.
• Now, line a tray or plate with foil or grease proof paper. Make patties of the mixture and line them on the tray and keep in fridge for 10 minutes.
• Heat a non-stick pan and smear a thin layer of oil. Now add fish patties and cook each side for 3-4 minutes medium heat till golden brown.
• Serve warm with cucumber relish and some steamed rice.

Happy Cooking

Nidz Kitchen