Fish cakes make an excellent simple meal accompanied by a green salad or some roasted vegetables. This low carb version is excellent served with my low carb sweet chilli sauce.

Low Carb Fish Cake Recipe

Recipe type: Main
Cuisine: Fish
Serves: 4
  • 600gr white fish steamed and flaked
  • 1 cup fresh low carb breadcrumbs (use low carb bread recipe here).
  • 1 onion sliced
  • Handful of fresh coriander
  • Salt to taste
  • 3 cloves garlic
  • ½ tsp red chilli flakes
  • 1 tbles psyllium husks
  • 2 eggs beaten
  • Oil for frying
  1. Blitz all the ingredients besides the fish and the eggs in a food processor. Whizz for a about a minute until the ingredients are well blended.
  2. Add the beaten eggs and the steamed fish that has been cooled and blend for about another minute.
  3. Remove from the processor and mix thoroughly by hand.
  4. Shape in 12 round discs
  5. Half-fill a heavy-based frying pan with oil and heat over a medium to high heat.
  6. Carefully lower the fish cakes into the hot oil, in batches (the oil should reach halfway up the sides of the patties).
  7. Fry until crisp and brown, turning once during cooking.
  8. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
  9. Repeat the process with the remaining fish cakes.
Serve hot or cold with homemade sweet chilli sauce.


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