Paleo meals

FISH CAKES

I’m always looking for new ways to serve fish, and these fish cakes are perfect. They’re pretty easy to make and cook really fast, so you don’t have to do a ton of prep work or spend a ton of time at the stove to make it happen. They’re low-maintenance and really delicious. These work well as an appetizer, too—they’re delicious with homemade spicy Paleo mayo, which I’ve included in the recipe below. SERVES 4

PREP TIME: 15 minutes

COOK TIME: 10 minutes

FOR THE FISH CAKES

2 (6-ounce) fillets white fish

2 tablespoons (30 ml) almond flour

1 large shallot, minced

¼ cup Homemade Mayo (here)

Zest of 1 lemon

Juice of ½ lemon

¼ cup minced fresh parsley

2 tablespoons (30 ml) Dijon mustard

1 large egg, slightly beaten

1 teaspoon (5 ml) ground paprika

Salt

Freshly ground black pepper

2 tablespoons (30 ml) extra-virgin olive oil

FOR THE CHILI SAUCE

2 tablespoons (30 ml) hot chili oil

¼ cup apple cider vinegar

¼ cup olive oil

TO SERVE

½ cup mizuna (or other lettuce)

½ cup arugula

1 carrot, julienned

1 small red chile, sliced

1. Chop the fish into a fine mince, and place in a large bowl.
2. Add the almond flour, shallot, Homemade Mayo, lemon zest and juice, parsley, mustard, egg, paprika, salt, and pepper, and mix well. Shape the mixture into four large cakes or eight smaller ones (smaller will be easier to turn over when cooking).
3. In a large nonstick sauté pan over medium-high heat, heat the olive oil. Add the fish cakes, and allow them to brown, 4 to 5 minutes. Gently flip each one, reshaping as needed, and brown the other side, 4 to 5 minutes more.
4. For the chili sauce, combine all ingredients in a small bowl.
5. To serve, layer greens, carrot, and chiles on serving plates, and top with fish cakes and chili sauce as desired.

VARIATION 1 CRAB CAKES: Replace the fish with crab, and follow the recipe as written. Crab is less flaky and has a stronger seafood flavor than milder white fish.

VARIATION 2 SALMON CAKES: Replace the white fish with 2 (6-ounce) cans salmon. Drain the salmon, follow the original recipe as written, and enjoy the hit of heart-healthy fats.

More Recipes You'll Love

• CHAR SIU (CHINESE BBQ PORK)
• Paleo-Style Seasoned “Breadsticks”
• FRIED APPLES WITH BACON AND PECANS

These paleo fish cakes are crisp, golden, and full of flavor: finely minced white fish bound with Homemade Mayo, almond flour, Dijon, lemon zest, and parsley, then pan-browned. Served over peppery greens with a punchy chili sauce, they work as a weeknight dinner or a party appetizer.

Pro Tips

• Mince the fish very fine rather than flaking it; a fine mince is what keeps the cakes from falling apart in the pan.
• Shape eight small cakes instead of four large ones, since the smaller cakes are much easier to flip without breaking.
• Let the cakes brown undisturbed for 4 to 5 minutes before flipping, and gently reshape each one as you turn it.
• Make the quick chili sauce (hot chili oil, apple cider vinegar, olive oil) while the cakes cook; it keeps in the fridge for future salads and veggie dips.
• For crab cakes or salmon cakes, replace the white fish with crab or 2 drained 6-ounce cans of salmon and follow the recipe exactly as written.

Frequently Asked Questions

Can I make the fish cakes ahead of time?

Yes. Shape the cakes, lay them on a tray, and chill them for at least 30 minutes (or up to a day) before frying. Cold cakes hold together much better in the pan.

Why did my fish cakes fall apart?

Usually the fish is too coarsely chopped or the cakes are flipped too early. Let each side brown fully, use small cakes, and don't skip the egg and almond flour binder.

Can I use canned fish instead of fresh fillets?

Yes, canned salmon makes a great shortcut version. Drain it well and use 2 (6-ounce) cans in place of the fresh white fish.

How do I store and reheat leftovers?

Keep cooked cakes in the fridge for 3 to 4 days and reheat them in a skillet over medium heat to bring back the crust. Store the chili sauce separately.

Recipe Card

Stav Kogan

FISH CAKES

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 (6-ounce) fillets white fish
• 2 tbsp almond flour
• 1 large shallot, minced
• ¼ cup Homemade Mayo (here)

Method

 

1. Zest of 1 lemon Juice of ½ lemon
2. ¼ cup minced fresh parsley
3. 2 tablespoons Dijon mustard
4. 1 large egg, slightly beaten
5. 1 teaspoon ground paprika Salt Freshly ground black pepper
6. 2 tablespoons extra-virgin olive oil FOR THE CHILI SAUCE
7. 2 tablespoons hot chili oil
8. ¼ cup apple cider vinegar
9. ¼ cup olive oil TO SERVE
10. ½ cup mizuna (or other lettuce)
11. ½ cup arugula
12. 1 carrot, julienned
13. 1 small red chile, sliced
14. Chop the fish into a fine mince, and place in a large bowl.
15. Add the almond flour, shallot, Homemade Mayo, lemon zest and juice, parsley, mustard, egg, paprika, salt, and pepper, and mix well.
16. Shape the mixture into four large cakes or eight smaller ones (smaller will be easier to turn over when cooking).
17. In a large nonstick sauté pan over medium-high heat, heat the olive oil.
18. Add the fish cakes, and allow them to brown, 4 to 5 minutes. Gently flip each one, reshaping as needed, and brown the other side, 4 to 5 minutes more.
19. For the chili sauce, combine all ingredients in a small bowl.
20. To serve, layer greens, carrot, and chiles on serving plates, and top with fish cakes and chili sauce as desired. VARIATION 1 CRAB CAKES: Replace the fish with crab, and follow the recipe as written. Crab is less flaky and has a stronger seafood flavor than milder white fish. VARIATION 2 SALMON CAKES: Replace the white fish with 2 (6-ounce) cans salmon.
21. Drain the salmon, follow the original recipe as written, and enjoy the hit of heart-healthy fats.

Tried this recipe?

Let us know how it was!