Perfect keto-friendly appetizer or weeknight dinner, these KETO FISH CAKES W AVOCADO LEMON DIPPING SAUCE only take a few minutes to prepare. Filled with fragrant herbs and bright flavor — but you need high-quality ingredients to get it right. Use a white fish with firm flesh like bream, haddock, catfish, pollock, or pacific sole, for the best fish cakes.
INGREDIENTS:
- (preferably local and wild caught) 1 pound raw white boneless fish
- (leaves and stems) 1/4 cup cilantro
- Pinch of salt
- Pinch of chili flakes
- (optional) 1-2 garlic cloves
- 1-2 tablespoons coconut oil/grass-fed ghee for frying
- Neutral oil for greasing your hands
DIPPING SAUCE INGREDIENTS:
- 2 ripe avocados
- 1 lemon, juiced
- Pinch of salt
- 2 tablespoons water
INSTRUCTIONS:
- Add fish, herbs, garlic (if using), salt, chili, and fish in a food processor. Blitz until everything is combined evenly.
- On medium-high heat in a frying pan(large), add coconut oil/ghee and swirl the pan to coat.
- Oil your hands and into 6 patties, roll the fish mixture.
- To the heated frying pan, add cakes. Until it gets golden brown and cooked through, cook on both sides.
- Add all dipping sauce ingredients (starting lemon juice), while fish cakes are cooking, to a small food processor or blender and blitz until it gets creamy and smooth. Taste the mixture and (if desired)add more lemon juice or salt.
- Serve warm with dipping sauce, when fish cakes are cooked.
Serves: 6
NUTRITIONAL INFORMATION
(PER SERVING):
Calories: 69
Fat: 6.5g
Saturated Fat: 1.9g
Cholesterol: 6mg
Cholesterol: 54mg
Carbs: 2.7g
Fiber: 2.1g
Sugar: 0.2g
Net Carbs: .6g
Protein: 1.1g
Potassium: 167mg
Vitamin D: 1mcg
Calcium: 6mg
