When I first made my keto bread crumbs, one of the dishes I cooked up were these fish cakes. They were an instant hit with my wife, Deepti and she insisted that I make them on the show. Of course being my usual self I got distracted and forgot about them. My local fish monger recently showed up with some delicious fillets of a fish called ‘Kapi’. I still have no idea what fish it actually is, I just know the local name and I know that it’s a flaky white fish, it’s almost like salmon. So for this recipe you can pretty much use any fish that you like, I’d recommend a nice flaky white fish. I think salmon would work well as might a cod or haddock and I think you might even enjoy this recipe with canned tuna.
Not Fish? What else can we use?
This recipe is great to make a spicy crab cake as well but if you want a more traditional American style recipe, try my original crab cakes, you can replace the regular breadcrumbs with our keto bread crumbs now. If seafood isn’t your thing this recipe can be made with chicken as well and you could even use paneer and make a paneer cutlet out of it. So it’s quite a versatile recipe and you could substitute the Indian spices with Italian herbs and the coriander with parsley to have a completely different taste. So play around with the flavour combinations and share your combos with me in the comments.
Nutrition Info (Per serving)
Net Carbs: 1g
This recipe makes 6 large fish cakes. 1 Fish cake = 1 serving. Get this recipe on myfitnesspal.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.