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Keto Indian Fish Patties Recipe

Gluten Free
Lunch
Main Dishes
Paleo
★★★★☆
4.4/5
(1611 reviews)
By Zylo Nutritionist Team
Keto Indian Fish Patties
Zylo Recipes

Description

These Indian-inspired fish patties offer a delightful blend of textures and vibrant flavors. Imagine biting into a crisp, golden exterior that gives way to a tender, flaky interior, infused with the warmth of aromatic spices. This recipe transforms simple canned salmon into a culinary experience, combining it with the fiery kick of chili, the refreshing zest of herbs, and the subtle bite of fresh scallions.

A touch of mayonnaise binds the ingredients together, creating a harmonious blend of flavors and textures. The patties are then coated in a delicately spiced ground almond crumb, adding a satisfying crunch and nutty undertones. Oven-baking ensures a perfectly golden and crispy finish, while keeping the inside moist and flavorful.

These patties are incredibly versatile. Enjoy them as a light and flavorful lunch, paired with a vibrant green salad or a homemade slaw. They also make an excellent starter, teasing the palate with their complex flavors and inviting aroma.

For a snack, these offer a satisfying and protein-rich option to keep you energized between meals. To complement the spicy notes of the fish cakes, consider serving them with a cooling yogurt-based dip, like raita, or a flavorful vegetable chutney. The contrast of temperatures and flavors creates a truly memorable culinary experience.

Whether you're looking for a quick and easy lunch, an impressive appetizer, or a flavorful snack, these Indian-inspired fish patties are sure to please. The combination of textures, spices, and fresh ingredients makes them a delicious and satisfying choice any time of day. Feel free to experiment with different herbs and spices to customize the flavor profile to your liking, creating your own unique variation of this delightful dish.

Tuna can be used as a substitute.

Preparation Time

Prep Time
20 min
Cook Time
30 min
Total Time
50 min

Nutrition Information

Per 1 fishcakes serving
C
Calories
360 Kcal
C
Carbs
6 g
Fi
Fiber
2 g
Sugar
2 g
P
Protein
32 g
C
Fats
24 g
Saturated Fats 8 g
Unsaturated Fats 14 g
Cholestrol 120 mg
Sodium 450 mg
Potassium 300 mg
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Ingredients

    1.
    Canned Salmon
    Canned Salmon
    7 ounce
    2.
    Almonds, Raw
    Almonds, Raw
    6 tablespoon, ground
    3.
    Scallions
    Scallions
    2 medium - 4 1/8" long
    4.
    Cilantro Or Coriander Leaves Fresh Or Raw Herb
    Cilantro Or Coriander Leaves Fresh Or Raw Herb
    2 tablespoon
    5.
    Raw Egg
    Raw Egg
    1 medium
    6.
    Garlic
    Garlic
    1 clove
    7.
    Cauliflower Rice
    Cauliflower Rice
    1 cup
    8.
    Curry Powder
    Curry Powder
    1 tablespoon
    9.
    Hot Chili Peppers, Red, Raw
    Hot Chili Peppers, Red, Raw
    1 teaspoon, chopped
    10.
    Mayonnaise
    Mayonnaise
    1 tablespoon
    11.
    Salt, Sea Salt
    Salt, Sea Salt
    ½ teaspoon
    12.
    Turmeric, Ground
    Turmeric, Ground
    ½ teaspoon
    13.
    Cumin, Ground
    Cumin, Ground
    ½ teaspoon
    14.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Add the cauliflower rice to a small saucepan. Add 1/4 cup of water. Set over a medium heat and bring to a simmer. Simmer the rice for 3-4 minutes or until cooked through and tender. Drain completely and set aside to steam dry and cool.
    2.
    Flake the canned salmon into a mixing bowl. Crush the garlic, finely chop the scallions, chili pepper, and cilantro. Add to the bowl along with the curry powder, cooled cauliflower rice, and the mayonnaise. Season with a pinch of salt and pepper and mix everything together well to combine, distributing the flavors evenly throughout.
    3.
    Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper. Divide the fishcake mixture into four even-sized portions. Shape each portion into a patty with your hands, each about a half-inch thick. Squeeze the mixture together tightly, so the patties hold their shape.
    4.
    Crack the egg into a small bowl and beat until smooth. Add the ground almonds to another small bowl along with the turmeric and cumin. Season the almond mixture with a pinch of salt and pepper and stir well to combine. You may adjust the quantity of spices to suit your personal taste.
    5.
    Take one of the fish patties and dredge it in the beaten egg until completely coated. Then dredge the egg coated patty in the ground almond mixture until breaded all over. Repeat the process with the remaining patties until each one is liberally coated in the spiced almond crumb.
    6.
    Arrange the fish cakes on the prepared oven tray. Transfer to the oven and bake for 20-25 minutes or until piping hot through and golden brown all over. Serve with your favorite Keto sides or a cooling dipping sauce.