Servings: 6 servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
- 1.76 lb. Haddock defrosted if frozen
- 2 cups Cauliflower grated
- ½ cup Almond flour
- 4 large Eggs
- 4 tablespoon Ghee
- 4 tablespoon Flaxseed ground
- 1 teaspoon Garlic powder
- 1 teaspoon Lemon zest
- 1 tablespoon Parsley finely chopped
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- To prepare the cauliflower, boil a pot of salt and cook the grated cauliflower for 5-7 minutes. Then, strain it and transfer it to a cheesecloth or clean tea towel to remove all the water by squeezing it.
- Next, heat a non-stick pan with one tablespoon of ghee and sauté the cauliflower with garlic powder and a pinch of salt for 3-4 minutes.
- For the fish, pat it dry with paper towels and heat another tablespoon of ghee in a separate clean pan. Cook the fish for 3-5 minutes, then flake and set it aside.
- Combine the cauliflower, fish, eggs, almond flour, flaxseed, lemon zest, parsley, salt, and pepper in a large mixing bowl. Knead the mixture to form a dough and shape it into cakes.
- Heat the remaining ghee in a pan and cook the fish cakes on each side for 3-4 minutes. Serve hot.
Calories: 283 kcal
Sodium: 902 mg
Net Carbs: 2.5g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Tilapia Cakes with Chipotle Aioli
Transfer fish cakes to a freezer-safe airtight container. They will keep for up to 3 months. To reheat, allow fish cakes to thaw overnight in a refrigerator, then reheat in a 350F oven until warm and crispy, about 8-10 minutes.