Keto Fish Cakes with Roasted Red Pepper Salsa
These Keto Fish Cakes with Roasted Red Pepper Salsa are perfect for summer or anytime you have a craving for fresh fish. Healthy fish in a kid-friendly package that the entire family will enjoy!
These Keto Fish Cakes with Roasted Red Pepper Salsa are perfect for summer or anytime you have a craving for fresh fish. Healthy fish in a kid-friendly package that the entire family will enjoy!
- 2 tablespoons grated parmesan cheese
- 1 teaspoon dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1/4 cup chopped fresh parsley
- 1 teaspoon creole seasoning
- 1 teaspoon granulated erythritol sweetener
- 2 tablespoons fresh chopped parsley
- 2 tablespoons sugar free mayonnaise
- 1 pound firm white fish (cod haddock, snapper, grouper, tilapia)
- 1/2 teaspoon worcestershire sauce or coconut aminos
- 2 tablespoons olive oil for frying
- 1/2 cup chopped roasted red peppers
- 1/2 teaspoon minced fresh garlic
- 1 tablespoon minced red onion
- Carbohydrate 0.901915624786485 g
- Cholesterol 1.37500000058966 mg
- Fat 3.79654625016107 g
- Fiber 0.280674997113409 g
- Protein 0.884690416950371 g
- Saturated Fat 0.738634958429027 g
- Serving Size 1 1 serving (126g)
- Sodium 41.4994791785151 mg
- Sugar 0.621240627673075 g
- Trans Fat 0.135288625011309 g
- Calories 40 calories
Step-by-step
- Chop the fish into pieces about 1/2 inch in size.
- Combine the chopped fish, parmesan, mayonnaise, mustard, Worcestershire, Creole seasoning and fresh parsley in a medium-sized bowl. Stir well until fully mixed.
- Heat the oil in a non stick sauce pan over medium high heat until shimmering.
- Form the fish mixture into 8 patties, about 2 inches in diameter.
- Fry the patties in batches for about 2 minutes per side, or until golden brown on the outside and cooked through.
- Serve warm with the salsa from below.
- Combine the chopped peppers, parsley, garlic, onion, olive oil, lemon juice, and sweetener in a small bowl.
- Stir well to mix.
- Store any leftovers in the refrigerator for up to one week.
Firm white fish acts as the structural foundation of these patties, requiring careful handling to maintain texture rather than turning into mush. Fresh cod, haddock, snapper, grouper, or tilapia all function well, provided they are cut into uniform half-inch dice by hand rather than processed in a food processor, which over-purées the flesh and expels necessary moisture. Pairing the seafood with a bright, acidic salsa balances the richness of the fried patties, utilizing jarred or fire-roasted red peppers alongside raw aromatics.
- Chop the fish meticulously into half-inch cubes so the patties hold their shape during frying without requiring heavy starches as binders.
- Heat olive oil in a non-stick pan over medium-high heat until shimmering before adding the formed two-inch patties.
- Fry the portions for precisely two minutes per side to achieve a deep golden-brown crust while keeping the interior moist.
- Combine the salsa ingredients in a separate bowl and store any leftovers safely in the refrigerator for up to one week.
Overcrowding the skillet drops the oil temperature immediately, resulting in steamed rather than crisped edges. Maintaining moderate heat ensures the exterior browns evenly while the center cooks through safely.
