Low Carb Fish Cakes
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 cauliflower puree
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
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