Tuna Fish Cakes

About

These Keto fishcakes are loaded with flaky tuna, aromatic seasonings and coated in a crispy low carb crumb before being oven baked until golden. These Keto fishcakes make an excellent lunch or dinner option – perfect served with your favorite low carb sides. These crispy fishcakes are a crowd-pleasing dinner perfect for families.

How to Make Keto Fishcakes

Typically, traditional fishcakes are coated in a carb-heavy breading making them non-compliant for a Keto diet. Our Keto fishcakes are made from a base of flaked tuna, scallions, zesty lemon, aromatic garlic, creamy mayonnaise, a touch of sesame oil and fresh cilantro. Once shaped, the fishcakes are coated in beaten egg then dusted in a low carb crumb of seasoned ground almonds and sesame seeds. The breaded fishcakes are then oven baked until crisp and golden on the outside.

Serving Suggestions

Keto fishcakes make a versatile meal option, perfect served hot or cold for lunch or dinner. We recommend serving these fishcakes with an Asian inspired slaw to compliment the fishcake seasoning, a hearty side salad or a medley of low carb vegetables. Alternatively, the fishcakes make an excellent appetizer served with a light salad and a Keto lemon mayonnaise for dipping.

Ingredients

4 ounce canned tuna
4 tablespoon, ground almonds, raw
2 tablespoon, whole pieces sesame seeds
2 medium – 4 1/8" long scallions
2 teaspoon sesame oil
1 cup cauliflower florets by flavorite
1 large raw egg
1 tablespoon mayonnaise
1 clove garlic
1 tablespoon cilantro
1 teaspoon lemon juice
1 teaspoon lemon peel or zest raw
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Add the cauliflower florets to a small saucepan of boiling water. Simmer the florets for 5-6 minutes or until tender. The cauliflower needs to be soft enough to mash easily. Drain the cauliflower completely and set aside to steam dry. Use a potato masher to mash the cooked cauliflower, draining away any excess liquid then set aside to cool completely.
While the cauliflower is cooling, flake the tuna into a large mixing bowl. Finely slice the scallions, crush the garlic and roughly chop the cilantro. Add the garlic, sliced scallions and cilantro to the bowl with the tuna. Add the mayonnaise, sesame oil, lemon juice, lemon zest, cooled and mashed cauliflower and a generous pinch of salt and pepper. Mix everything together thoroughly until well combined.
Add 2 tablespoons of the ground almonds to the bowl with the fishcake mixture. Mix everything together well to combine. The ground almonds will help to bring the mixture together. If your mixture seems too dry, you may add a little more mayonnaise as needed. Be sure to adjust your macros to account for this and any other changes made.
Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper. Divide the fishcake mixture into four even-sized portions. If there is a lot of excess liquid, squeeze some of this out but don’t leave to the mixture completely dry. Shape the mixture into patties about 1/2 an inch thick.
Crack the egg into a bowl. Beat the egg until smooth. To a separate bowl add the remaining ground almonds, sesame seeds and a generous pinch of salt and pepper. This will be your low carb breading mixture. Stir together until well combined.
Take each tuna patty one at a time and dip in the beaten egg. Be sure to coat it liberally in the egg all over. Once coated in the egg, place in the breading bowl, coating each patty generously all over in the crumb.
Arrange the breaded patties across the prepared oven tray. Transfer the tray to the oven and bake for 22-25 minutes, turning halfway through cooking. The fishcakes should be piping hot through and the crumb should be golden brown all over. Serve hot or cold with your choice of Keto sides.