Low Carb Fish Cakes

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I love a good fish cake!  Soft on the inside, crispy on the outside – what’s not to like?  Add a yummy sauce to dip it in and a salad on the side and it’s the perfect meal.  When we were staying in a house on the island of St. Martin for a few weeks doing a job (best job location ever!), we found a great fish market that had fresh fish brought off of the boats every morning.  I love red snapper and sometimes we’d get a bunch and grill them whole (cleaned of course), basted with garlic butter like the locals.  Some of the best fish I’ve ever eaten!  Inevitably there would be some leftovers and I’d save all of the meat and make fish cakes the next day.  I looked forward to the fish cakes as much if not more than the grilled fresh fish!  I used mashed potatoes back then for the filling and cornmeal for the outside and they were awesome.  Since I’m doing low carb now, I wanted to come up with an alternative so I could get my “fix.”  I tried them out today with good results and so I give you these – made with swai fillets, cauliflower puree, and my flax crackers (made without rosemary) pureed into crumbs.  I can’t say they are quite as good as the real thing (maybe if I was eating them at the beach they would be!) but they are an excellent low carb option!  You could substitute grated parmesan for the breading if you wanted to, and I’ve heard that some people use ground pork rinds as a low carb breading, though I myself hate the flavor of them.  Use whatever you like and I hope you enjoy them!
Makes 6 fish cakes:
2 cups cooked, flaked, white fish
2 tsp old bay seasoning
1 Tbl fresh cilantro, chopped
1 Tbl scallions, chopped
1 large egg
1 cup ground plain flax crackers (1/2 batch)
2 Tbl butter for frying cakes
Combine the first 6 ingredients in a medium bowl, stirring carefully so as not to pulverize the fish too much.  Chill for half an hour to make it easier to work with.  Remove from fridge and form into 6 patties.  Chill again if necessary.  Gently dip into flax cracker crumbs and sprinkle them on the top of the patties.  Melt butter in a nonstick pan over medium heat.  Cook patties for about 4 minutes per side until slightly puffed and golden brown.  Remove carefully from the pan and serve with sauce.  You could also make them smaller, even rolling them into balls, and serve them as an appetizer. As a side point, be sure to use a NONSTICK pan for these as they are a little on the fragile side!  Even better would be an electric griddle if you have one because the low sides makes it easier to flip them (and other things).  If you don’t have one and want to get one, I found this site that runs a lot of department store coupons like Macy’s, where you can get a good deal on them.  Just thought I’d share!
 
Approx nutrition info per cake:  251 calories, 18g fat, 8g carb, 5g fiber, 3g net carb, 14g protein
Optional Sauce:
4 Tbl prepared mayonnaise
4 Tbl sour cream
1  tsp Sriracha hot sauce
1 tsp dijon mustard
pinch of salt
Blend all ingredients in a small bowl until smooth.
Approx nutrition info for entire batch:  340 cals, 30g fat, 17g carbs, 2g protein





  1. Heidi @ Food Doodles
    Heidi @ Food Doodles03-05-2012

    These look amazing! I love how golden they are and they sound delicious. I am loving all your cauliflower ideas. I usually just roast it but now I have so many ideas I want to try, thanks to you :D

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-06-2012

      Thanks Heidi! I was just telling someone that I used to eat cauliflower like 3 or 4 times in a year and now I eat it at least that many times in a week! Hope you like them!

  2. Christine & Cole
    Christine & Cole03-05-2012

    I do this with canned salmon, egg, flax meal, and a dash of almond flour. I put in whatever veg I have on hand. I love the flavour when they’re fried in coconut oil.

  3. ltlplanet
    ltlplanet03-25-2012

    Hi Melissa,
    Not the first I’m sure, to ask, “when’s the cook-book coming out”?
    I love you recipes and your humour and wish you great success. So I have to admit I haven’t read up on everything about you but I kind of assume you are a Chef? If not, I am irate. You are so funny and creative! I don’t wnt to BE you but I would love to have that instinct you seem to have.
    Yay!
    I am going to cooking school without paying for it…………
    :-)
    Thanks,
    Annie in Maine

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-25-2012

      Hi Annie, your comment made my day! :) I am not a professional chef, though I’ve worked in restaurants and have also done some catering in my day. Mostly I just love food and feeding people and that has led me to this point. As far as a cookbook, I’m working on a proposal as we speak. Along with a million other bloggers I’m sure so we’ll see how that goes! Meanwhile, I’m thrilled that you are enjoying the blog and I hope that you’ll keep trying out the recipes and let me know how they turn out for you! Thanks again for your very kind comments! M-

  4. Anonymous
    Anonymous05-10-2012

    I have a question about the flax crackers. Do you make them yourself or buy them?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)05-10-2012

      Great question – very sorry about that! I updated the post with a link to the flax crackers recipe that you can use for these – just omit the rosemary to make a plain batch to use for breadcrumbs. Thanks for bringing my attention to that oversight!

  5. chris
    chris08-13-2012

    Do you think I could substitute flax meal for the flax crackers? If so how much?

    • Mellissa Sevigny
      Mellissa Sevigny08-20-2012

      I wouldn’t just use flax meal or it would have a weird texture. If I was making this now I’d probably use a breading of 50/50 ratios of coconut flour to parmesan cheese. Hope that helps, enjoy!

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