Instructions

To make the keto fish cakes:

1. Chop the fish into pieces about 1/2 inch in size.
2. Combine the chopped fish, parmesan, mayonnaise, egg (if using,) coconut flour (if using,) mustard, Worcestershire, Creole seasoning and fresh parsley in a medium-sized bowl.  Stir well until fully mixed.
3. Heat the oil in a non stick sauce pan over medium high heat until shimmering.
4. Form the fish mixture into 8 patties, about 2 inches in diameter.
5. Fry the patties in batches for about 2 minutes per side (turn gently,) or until golden brown on the outside and cooked through.
6. Serve warm with the salsa from below.

To make the roasted red pepper salsa:

1. Combine the chopped peppers, parsley, garlic, onion, olive oil, lemon juice, and sweetener in a small bowl.
2. Stir well to mix.
3. Store any leftovers in the refrigerator for up to one week.