Keto Fish Cakes with Herb Salad Recipe

Name: Keto Fish Cakes with Herb Salad Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6
Ingredients: 3 Tablespoons olive oil, divided, plus extra for brushing; 1¼ pound salmon, skin off; 1 green chili pepper, thinly sliced; 1 scallion, sliced; ½ cup fresh cilantro, chopped; 2 large eggs; 1 large egg yolk; ⅓ cup almond flour; 1 Tablespoon fish sauce; 1 Tablespoon soy sauce, or coconut aminos; kosher salt; freshly ground black pepper; 1 lime, juiced; 3 Tablespoons unseasoned rice vinegar; 2 Tablespoons fish sauce; 1 teaspoon toasted sesame oil; 1 lemongrass stalk, outer leaves peeled, stalk thinly sliced; 1 clove garlic, finely chopped; ½-inch piece fresh ginger root, peeled and minced; 2 red chili peppers, one minced, one cut into thin strips; 4 cups bean sprouts, washed; 1 scallion, thinly sliced; 1 shallot, thinly sliced; ½ cup Thai basil, or regular basil, torn; ½ cup fresh cilantro, torn

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

15 minutes

Cook Time

45 minutes

Swap out breadcrumbs for almond flour and what do you get? Keto Fish Cakes! Our delicious Keto fish cake recipe uses our fresh salmon fillets, eggs, and almond flour. For all the flavor of traditional fish cakes but Keto-friendly! Served with a citrusy herb salad, these are perfect for a weeknight dinner and you’ll even have some leftovers for lunch.

Ingredients

FOR THE FISH CAKES

3 Tablespoons olive oil, divided, plus extra for brushing
1¼ pound salmon, skin off
1 green chili pepper, thinly sliced
1 scallion, sliced
½ cup fresh cilantro, chopped
2 large eggs
1 large egg yolk
⅓ cup almond flour
1 Tablespoon fish sauce
1 Tablespoon soy sauce, or coconut aminos
kosher salt
freshly ground black pepper

FOR THE SALAD

1 lime, juiced
3 Tablespoons unseasoned rice vinegar
2 Tablespoons fish sauce
1 teaspoon toasted sesame oil
1 lemongrass stalk, outer leaves peeled, stalk thinly sliced
1 clove garlic, finely chopped
½-inch piece fresh ginger root, peeled and minced
2 red chili peppers, one minced, one cut into thin strips
4 cups bean sprouts, washed
1 scallion, thinly sliced
1 shallot, thinly sliced
½ cup Thai basil, or regular basil, torn
½ cup fresh cilantro, torn

Directions

For the fish cakes

Preheat the oven to 425°F. Arrange the salmon on a large baking sheet; rub with 1 Tablespoon olive oil and season with salt and pepper.
Roast until the salmon is cooked through and flakes easily, 10-15 minutes. Remove from the oven and let cool for 10 minutes.
After cooling, flake the salmon with a fork; transfer to a food processor with the green chili pepper, scallion, cilantro, almond flour, eggs, egg yolk, fish sauce, soy sauce, and some black pepper to taste. Pulse several times until the mixture comes together and can hold its shape.
Divide and shape into six thick patties, arranging on a plate. Drizzle with the remaining 2 Tablespoons olive oil and season with salt and pepper on both sides.
Preheat a large grill pan over moderate heat until hot. Once hot, place the fish cakes in the pan and cook until lightly charred underneath, 3-4 minutes. Carefully flip and cook the other side until lightly charred all over, about 3 minutes.

For the salad

While the fish cakes cook, whisk together the lime juice, vinegar, fish sauce, sesame oil, lemongrass, garlic, ginger, and minced red chili pepper in a jar or small bowl.
In a mixing bowl, toss together the bean sprouts, sliced red chili pepper, scallion, shallot, herbs, and plenty of salt and pepper to taste.
To serve, divide the herb salad between plates or bowls. Spoon over the dressing and serve with the fish cakes on the side.

Filed in: Baked/Broiled/Roasted, Fillets/Portions/Steaks, Ingredients 21+, Prep 15-30 minutes, Salads and Bowls, Salmon, Total over 60 minutes

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