Description

These delectable fishcakes are a delightful way to enjoy the delicate flavor of tuna. Flaky tuna forms the heart of these cakes, mingling with a symphony of aromatic seasonings that awaken the palate. Imagine the freshness of scallions, the bright zest of lemon, and the savory depth of garlic all harmonizing to create a truly memorable taste.

A touch of sesame oil adds a subtle, nutty nuance, while fresh cilantro lends a vibrant, herbaceous note. The addition of creamy mayonnaise binds the ingredients together, providing a lusciousness that elevates the entire experience. Once shaped into patties, these fishcakes receive a light coating of beaten egg, followed by a generous dusting of seasoned ground almonds and sesame seeds.

This creates a wonderfully crispy exterior that contrasts beautifully with the tender interior. Baked in the oven until golden brown, these fishcakes offer a satisfying crunch with every bite. The oven baking process ensures that the fishcakes are cooked evenly and maintain their moist, flavorful center.

These fishcakes are incredibly versatile, making them a perfect choice for either lunch or dinner. Serve them hot for a satisfying main course, or enjoy them cold as a refreshing and flavorful snack. For a complete meal, consider pairing these fishcakes with an Asian-inspired slaw, the crisp vegetables and tangy dressing creating a harmonious complement to the fishcake's seasoning.

A hearty side salad also works well, providing a fresh and vibrant counterpoint to the richness of the fishcakes. Alternatively, a medley of your favorite vegetables can be a simple and healthy accompaniment. These fishcakes also make an excellent appetizer.

Served with a light salad and a lemon mayonnaise for dipping, they are sure to impress your guests with their unique flavor and satisfying texture.

Preparation Time

Prep Time

22 min

Cook Time

25 min

Total Time

47 min

Nutrition Information

Per 1 fishcakes serving

Calories

250 Kcal

Carbs

5 g

Fiber

2 g

Sugar

1 g

Protein

25 g

Fats

15 g

Saturated Fats 3 g

Unsaturated Fats 10 g

Cholestrol 80 mg

Sodium 400 mg

Potassium 200 mg

Zylo AI

Your Personal
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Name: Keto Tuna Fish Cakes
Prep time: 22 min
Cook time: 25 min
Total time: 47 min
Yield: 1 fishcakes
Cuisine: Lunch
Ingredients: 4 ounce Canned Tuna; 4 tablespoon, ground Almonds, Raw; 2 tablespoon, whole pieces Sesame Seeds; 2 medium - 4 1/8" long Scallions; 2 teaspoon Sesame Oil; 1 cup Cauliflower Florets by Flavorite; 1 large Raw Egg; 1 tablespoon Mayonnaise; 1 clove Garlic; 1 tablespoon Cilantro; 1 teaspoon Lemon Juice; 1 tsp Lemon Peel Or Zest Raw; ½ teaspoon Salt, Sea Salt; ⅛ teaspoon Black Pepper

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Ingredients

Canned Tuna

4 ounce

Almonds, Raw

4 tablespoon, ground

Sesame Seeds

2 tablespoon, whole pieces

Scallions

2 medium - 4 1/8" long

Sesame Oil

2 teaspoon

Cauliflower Florets by Flavorite

1 cup

Raw Egg

1 large

Mayonnaise

1 tablespoon

Garlic

1 clove

10.

Cilantro

1 tablespoon

11.

Lemon Juice

1 teaspoon

12.

Lemon Peel Or Zest Raw

1 tsp

13.

Salt, Sea Salt

½ teaspoon

14.

Black Pepper

⅛ teaspoon

Instructions

Add the cauliflower florets to a small saucepan of boiling water. Simmer the florets for 5-6 minutes or until tender. The cauliflower needs to be soft enough to mash easily. Drain the cauliflower completely and set aside to steam dry. Use a potato masher to mash the cooked cauliflower, draining away any excess liquid then set aside to cool completely.

While the cauliflower is cooling, flake the tuna into a large mixing bowl. Finely slice the scallions, crush the garlic and roughly chop the cilantro. Add the garlic, sliced scallions and cilantro to the bowl with the tuna. Add the mayonnaise, sesame oil, lemon juice, lemon zest, cooled and mashed cauliflower and a generous pinch of salt and pepper. Mix everything together thoroughly until well combined.

Add 2 tablespoons of the ground almonds to the bowl with the fishcake mixture. Mix everything together well to combine. The ground almonds will help to bring the mixture together. If your mixture seems too dry, you may add a little more mayonnaise as needed. Be sure to adjust your macros to account for this and any other changes made.

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. If there is a lot of excess liquid, squeeze some of this out but don leave to the mixture completely dry. Shape the mixture into patties about 1/2 an inch thick.

Crack the egg into a bowl. Beat the egg until smooth. To a separate bowl add the remaining ground almonds, sesame seeds and a generous pinch of salt and pepper. This will be your low carb breading mixture. Stir together until well combined.

Take each tuna patty one at a time and dip in the beaten egg. Be sure to coat it liberally in the egg all over. Once coated in the egg, place in the breading bowl, coating each patty generously all over in the crumb.

Arrange the breaded patties across the prepared oven tray. Transfer the tray to the oven and bake for 22-25 minutes, turning halfway through cooking. The fishcakes should be piping hot through and the crumb should be golden brown all over. Serve hot or cold with your choice of Keto sides.

Keto Tuna Fish Cakes Recipe