Cod Fish Cakes Recipe
Cod Fish Cakes
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In the photo, we served these with a simple cheese sauce made with double cream, cream cheese & mozzarella, heated together. We'll get a recipe written up for this shortly :)
Makes 4 portions (we got three fishcakes per portion) - each portion contains:
328 Calories / 11.1g Carbs / 46.2g Protein / 10.1g Fat
Or, divide these into 6 smaller portions - each would contain:
219 Calories / 7.4g Carbs / 30.8g Protein / 6.7g Fat
Boost the fat level of this dish by serving with a creamy sauce like we mention above, or other side dishes like halloumi fries, pan fried vegetables, or salad with dressing.
Ingredients
Fishcakes
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800g Cod (raw weight)
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20g Butter (for cooking the cod)
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800g Cauliflower
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A handful of fresh parsley (around 10g), finely chopped (you could use dried herbs instead)
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2 tsp Garlic Powder (adjust to taste)
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1 tsp Salt (adjust to taste)
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40g Coconut Flour
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2 Eggs
Crumb Coating
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1 Egg, plus:
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We used our Keto Fried Chicken Mix (click here)
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Alternatively, you can use milled linseed & seasoning like the Scotch Eggs recipe, milled pork scratchings, keto breadcrumbs, grated parmesan, or leave them plain!
Directions
The Fishcake Mix
Preheat the oven to 180°C.
Cook the cod fillets (we placed these with a dash of butter on a foil-lined oven tray for around 10 minutes at 180°C).
Use a food processor to blitz the cauliflower into 'rice' and transfer to a large bowl, cover with a lid, and microwave for around 3-4 minutes until steaming hot. Alternatively, if you don't have a microwave, steam the cauliflower first before blitzing into 'rice'.
Break up the cooked cod fillets and add these to a large mixing bowl along with the chopped parsley, garlic powder, salt and coconut flour. Mix.
Add the cauliflower rice to the mixing bowl and combine again.
Now add the eggs and mix again (you may find it easier to do this with your hands). When you press the mixture together, it should hold. If it doesn't, add around 10g more coconut flour, mix, and leave it to absorb some of the moisture for a few minutes.
Take a portion of the mix (we used 115g per fishcake) and gently squeeze it together to remove any excess moisture.
The Coating
Crack the egg into a bowl / tub large enough to fit the fishcakes in. Whisk it together.
In a separate bowl, add your chosen coating mix - we used our Keto Fried Chicken Mix (click here) for some, and grated parmesan for others.
Place a fish cake into the egg and coat on all sides. Lift it to drain any excess, then transfer to the coating and again, coat on all sides.
Cooking
Place the fish cakes on an oven tray lined with foil or baking paper. Bake for 10-15 minutes until golden.
