Low-Carb Cauliflower Fish Cakes
Try this Low-Carb Cauliflower Fish Cakes recipe, or contribute your own.
Try this Low-Carb Cauliflower Fish Cakes recipe, or contribute your own.
- 1 large egg (beaten)
- 1 tbsp. of butter
- 2 cups of cauliflower puree
- 1/3 upof vegetable/chicken broth
- 1 clove of garlic (or 2 or 3 depending on taste!)
- 1/2 tsp. of salt
- 2 tbsp. of cream or milk
- 2 cups of cooked flaked white fish (haddock halibut or cod)
- 1 tbsp. of cilantro
- 2 tbsp. of seasoning (i used a combination of garlic powde italian seasoning, etc.)
- 1 tbsp. of finely chopped onions
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (5g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Start by making the cauliflower puree, which is used as a binder for the cakes. Chop the cauliflower up and simmer with ½ cup of chicken or vegetable broth.
- Add the garlic and salt, then simmer until the cauliflower is very soft (~10-15 minutes).
- Let the cauliflower cool down and then puree in a food processor or blender with the cream/milk and butter.
- Now start on making the cakes. Combine the cooked fish, beaten egg, onions, seasonings/herbs and cauliflower puree you just made into a bowl and mix until combined.
- Place a pan over medium heat and add oil to cook cakes. (I used lime olive oil and it was such a delicious combination!)
- Add first cake.
- Flip the fish cake once it starts to brown lightly on one side.
- Repeat on other side.
- Top with your favorite fish condiment and enjoy!
My Delicious Low-Carb Cauliflower Fish Cakes: A Busy Mom's Recipe
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and, let's be honest, something the whole family will actually enjoy. That's where these low-carb cauliflower fish cakes come in. They’re surprisingly easy to whip up, even on a weeknight after a long day of juggling work, kids, and everything else life throws my way. The secret ingredient? Cauliflower! It adds a delightful creaminess and binds the fish cakes beautifully, creating a texture that's both satisfying and surprisingly light.
I discovered this recipe a few months ago when I was trying to find a healthier alternative to traditional fish cakes. I’d been feeling a little sluggish, and I knew I needed to cut back on carbs. These fish cakes fit the bill perfectly. They're packed with protein from the fish, and the cauliflower adds a healthy dose of vitamins and fiber. The best part? My kids love them! They're so much more appealing than many of the other “healthy” options I've tried. I often sneak in extra vegetables like finely chopped carrots or zucchini, and nobody ever complains.
The beauty of this recipe lies in its versatility. I often use whatever fish I have on hand – cod, haddock, even canned tuna works wonders! Experimenting with different herbs and spices is another way I keep things interesting. One week, I might add a generous pinch of Italian seasoning; the next, I’ll go for a zesty blend of lime zest and cilantro. The possibilities are endless! And don't be afraid to get creative with the toppings, either. A squeeze of lemon juice, a dollop of plain yogurt, or a sprinkle of fresh dill all make excellent accompaniments.
Making the cauliflower puree is a breeze. I usually do this while the fish is cooking. Simply chop the cauliflower, simmer it with some broth and garlic until tender, then blend it until smooth. It’s a quick process that makes a world of difference in the final texture of the cakes. The puree acts as a natural binder, holding the fish cakes together perfectly.
Forming and frying the fish cakes is equally straightforward. I use a medium heat to ensure they cook through evenly without burning. A little olive oil is all you need – I love to use a flavored olive oil, like lime or lemon, for an extra burst of flavor. Once they’re golden brown on both sides, they're ready to serve.
These low-carb cauliflower fish cakes are more than just a quick and healthy dinner; they’re a testament to how easy it can be to create delicious, nutritious meals even when you’re short on time. They're perfect for a busy weeknight dinner, a light lunch, or even a satisfying appetizer. So, give this recipe a try, and let me know what you think! I’m always looking for new ideas to make mealtime a little easier (and tastier!) for my family. Feel free to share your own variations and tips in the comments below.
Tips and variations:
- For extra flavor, marinate the fish in lemon juice and herbs before adding it to the mixture.
- Add a pinch of red pepper flakes for a little kick.
- Serve with a side of roasted vegetables or a fresh salad for a complete and balanced meal.
- Experiment with different types of fish and herbs to find your favorite combination.
- These fish cakes can be stored in the refrigerator for up to 3 days. Reheat in a pan or in the microwave.
Enjoy!
