Low Carb Fishcakes
Fishcakes make an excellent meal, accompanied by a salad or your choice of vegetables, and they are also ideal for a low carb diet, making a change from the steak or chicken you might be getting tired of. Make these low carb fishcakes because you will love the taste and they don’t taste like diet food at all.
A lot of people start low-carbing and over-indulge in the red meat, then wonder what else there is. Repetition can be good because you can stick to the same meals all the time but for some people repetition can be their downfall because they get bored, so add some low carb fishcakes to your meal rotation to keep things interesting.
This low carb fishcakes recipe is really easy to make. If you have a food processor, this recipe is quicker to make, but you can also make it without out. If you are used to eating regular fishcakes, you might be wondering what the potato and breadcrumbs are replaced with, to make these low in carbs.
The egg whites help the low carb fishcakes mixture to stick together, while the other ingredients add all the flavor you need. Sauteing these in hot oil will give them a nice crusty outside.
What Kind of Fish to Use for Low Carb Fishcakes
You may use any kind of fish for this, either fresh, thawed or canned. If you are using thawed or canned, you must drain it really well and then squeeze it dry in a clean dish towel to get every last bit of water out.
Too much liquid in this recipe and your fishcakes might fall apart! Try fresh tilapia or pollock (inexpensive but tasty) or well-drained, canned salmon or tuna. Canned crab would also work.
You can serve these fishcakes on a bed of lightly dressed mixed salad leaves, and perhaps make a tartar sauce with 2 tablespoons of mayo, 2 finely chopped cornichons (pickles), a tablespoon of Dijon mustard, the juice of half a lemon and a pinch of paprika.
Marie rose dressing is also nice and that is made by combining mayo, tomato concentrate (or ketchup) and Worcestershire sauce. Taste as you go, to get the amounts right.
I made my low carb fishcakes in the food processor, but if you don’t have one, just mix all the ingredients together with a wooden spoon in a big bowl. It will be chunkier than the food processor mixture but every bit as good.
What to Serve with Low Carb Fishcakes
Low carb fishcakes go nicely with all kinds of side dishes. Consider a mixed baby leaf salad with extra-virgin olive oil and a little red wine vinegar or lemon juice as the dressing, or how about some green asparagus, or even zucchini fries, which are batons of zucchini dipped in egg and then parmesan cheese, and baked in the oven until crisp, or deep-fried for a few minutes.
As for condiments, consider sugar-free ketchup, tomato salsa or your favorite creamy mayonnaise. The highlight of the dish is going to be the fishcakes and everything else is just to showcase them, so ensure your fishcakes come out nicely and everything else will fall into place.
The appeal of low carb fishcakes lies in the fact they are so easy to throw together. You can choose any kind of fish to use and simply drop all the ingredients into the food processor, pulse the mixture for a few seconds, and then that is your fishcake mixture and you can get on with cooking it. Budget options like canned tuna are just as good as more expensive fish filets, and you can make mini fishcakes if you want to make this for a buffet or make little appetizer-size ones.
- 1 lb (450g) fresh fish filets, or well-drained thawed or canned fish
- 1 small onion or 2 shallots
- 2 egg whites
- ½ red chili pepper
- 1 tablespoon lime juice
- 1 tablespoon oil for sauteing
- ⅛ teaspoon each of salt and black pepper
- Whiz the fish, onion and egg into a paste, using a food processor.
- If you do not have a food processor, finely dice the ingredients and stir by hand.
- Stir in the egg whites, salt, pepper, red chili and lime juice.
- Heat the oil in a skillet until it is very hot.
- Put a heaping tablespoon of the fish mixture into the pan.
- Flatten it into a patty using a wooden spoon.
- Repeat with the rest of the mixture so you have 6 to 8 fishcakes.
- After 5 minutes, or when the base of the fishcakes are golden brown, flip them over.
- Cook for 5 more minutes then serve.
Use one shallot and one green onion instead of the yellow onion if you wish.
Use a griddle pan if you like - I can fit 8 fishcakes in there.
If you only have a small saute pan, make these in 2 batches.