Keto Salmon Cauliflower Cakes – Low Carb Cauliflower Fish Cake

September 9, 2018

Keto Salmon Cauliflower Cakes – Low Carb Cauliflower Fish Cake

These Keto Salmon Cauliflower Cakes with a spicy mayo dressing are delicious. This is a quick and easy meal for weekdays when I’m limited on time. I make the salmon cauliflower mixture the night before so it can be prepared fresh the morning of. I also make a quick salad to go with these delicious salmon patties the morning off.

Fish is a good source of protein and and it’s not high in saturated fat. Fish is also a good source of omega-3 fatty acids. The American Heart Association recommends eating fish at least two times a week. We eat these Keto Salmon Cauliflower Cakes at least twice a week and I make sure they are wild caught. Wild salmon is caught in the wild, in its natural environment, like oceans, rivers and lakes.


I use almond flour (that can also be substituted with coconut flour) instead of using breadcrumbs to hold the patties together.

For more low carb diet recipes click here

Keto Salmon Cauliflower Cakes - Low Carb Cauliflower Fish Cake
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Fish Cake
Keto Salmon Cauliflower Cakes - Low Carb Cauliflower Fish Cake
Fish Cake
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Servings Prep Time Cook Time Passive Time
12servings 15minutes 15minutes 5minutes
Ingredients
  • Fish Cake
  • 1 lb wild caught salmon boneless skinless salmon
  • 2 eggs - medium
  • 3 cups cauliflower
  • 50 g almond meal/flour see notes
  • 2 tbsp parsley chopped
  • 1 tbsp dill chopped
  • 2 tbsp ghee ghee is clarified butter, you can substitute with coconut oil
  • 1 small onion diced
  • 3 clove garlic crushed
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • salt/pepper to taste
  • Spicy Mayo
  • 1/4 cup mayonnaise
  • 1 clove garlic crushed
  • 1 tbsp parsley or cilantro
  • himalayan pink salt
  • 1/2 tsp paprika can substitute with Sriracha sauce
Servings: servings
Units:
Title Text
Ingredients
  • Fish Cake
  • 1 lb wild caught salmon boneless skinless salmon
  • 2 eggs - medium
  • 3 cups cauliflower
  • 50 g almond meal/flour see notes
  • 2 tbsp parsley chopped
  • 1 tbsp dill chopped
  • 2 tbsp ghee ghee is clarified butter, you can substitute with coconut oil
  • 1 small onion diced
  • 3 clove garlic crushed
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • salt/pepper to taste
  • Spicy Mayo
  • 1/4 cup mayonnaise
  • 1 clove garlic crushed
  • 1 tbsp parsley or cilantro
  • himalayan pink salt
  • 1/2 tsp paprika can substitute with Sriracha sauce
Servings: servings
Units:
Title Text
Instructions
Fish Cake
  1. Chop the cauliflower up and simmer with 1/3 cup of water. Puree the cauliflower in a food processor or blender.
  2. Cook the fish until its flaky. Cut up the fish into small pieces as it cooks. Let it cool down then mash the fish with a masher.
  3. Saute the onions and garlic in ghee until its translucent and golden brown. Now add the spices, herbs and cook for one more minute.
  4. Now start on making the cakes. Combine the cooked fish, beaten egg, cauliflower puree, almond flour, onions, garlic and seasonings/herbs mixture you just made into a bowl and mix until combined.
  5. Scoop some of the salmon mixture and make patties.
  6. Heat the oil in the frying pan and cook the salmon patties on a medium heat. Cook on each side for 3 to 4 minutes and use a spatula to flip them. If the patty does not release when you try to flip it, cook a little longer until it is crispy and ready to flip.
Spicy Mayo
  1. While the patties are cooking, prepare the dip. Place all the ingredients in a blender. Process until smooth. Spoon into a serving dish.
To Serve
  1. Place 3 low-carb salmon patties on a bed of salad or lettuce. Serve the dip on the side, or drizzle over the top.
Recipe Notes

Recipe Notes Almond flour can be replaced with coconut flour.