Low Carb Fishcakes

Low Carb Fish Cakes

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These Atkins induction-friendly fishcakes are full of amazing flavor, and they come out really crispy. They can be made with absolutely any kind of fish you like.


  • 1 lb (450g) fresh fish filets, or well-drained thawed or canned fish
  • 1 small onion or 2 shallots
  • 2 egg whites
  • 1/2 red chili pepper
  • 1 tablespoon lime juice
  • 1 tablespoon oil
  • 1/8 teaspoon each salt and black pepper


  1. Whiz the fish, onion and egg into a paste, using a food processor.
  2. If you do not have a food processor, finely dice the ingredients and stir by hand.
  3. Stir in the egg whites, salt, pepper, red chili and lime juice.
  4. Heat the oil in a skillet until it is very hot.
  5. Put a heaping tablespoon of the fish mixture into the pan.
  6. Flatten it into a patty using a wooden spoon.
  7. Repeat with the rest of the mixture so you have 6 to 8 fishcakes.
  8. After 5 minutes, or when the base of the fishcakes are golden brown, flip them over.
  9. Cook for 5 more minutes then serve.


  • I love these made with canned crab, but you could try half canned crab and half leftover fish filet if you want, or another combination.
  • 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 sauté pan, make these in 2 batches.


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