My mom used to make the most delicious salmon cakes on the face of the planet. Unfortunately, they were chock-full of mayonnaise and flour. Luckily, finding replacements for tuna and salmon cakes without flour and mayo in them has been a cinch.
But sometimes, just sometimes, I crave a fresh fish cake with fish I’ve just finished cooking in my very own oven rather than something out of a can. Sometimes, I find myself flinging things into a bowl and praying that it is edible. Then sometimes, that recipe is not only edible, but delicious. This recipe is crazy easy, and if you have a little bit of foresight, can be on your table in less than 20 minutes from the refrigerator.
“How on Earth would you do that if you have to cook the fish first?”
Easy. You simply cook the fish the day before, the morning of, or the afternoon of. I like to put the babies down for a nap, then cook the fish while I’m working. If you cook the fish beforehand, the rest is a piece of cake. These are great served with a simple sauce of sour cream, lemon, & dill. I ate one with salsa on it and my mouth was doing a happy dance. You can dress them however you please, but one thing’s for sure: Your entire family will be begging you for more.
Bon appetit!
Fresh Fish Cakes
Print recipe
| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Allergy | Egg, Fish, Tree Nuts |
| Dietary | Diabetic, Gluten Free |
| Meal type | Appetizer, Lunch, Main Dish, Starter |
| Misc | Child Friendly, Freezable, Pre-preparable |
| Region | Greek |
Ingredients
- 1lb Tilapia (Cook this the night before, or at breakfast/lunch the same day.)
- 2 tablespoons Olive Oil
- 1 Egg
- 2 Scallions (Thinly Sliced)
- 1 tablespoon Lemon Juice (Fresh Squeezed)
- 2 tablespoons Coconut Milk (Full Fat, from the can)
- 2 tablespoons Dijon Mustard w/White Wine (I get mine at Trader Joe's)
- 6 tablespoons Almond Flour/Meal
- 3 tablespoons Parsley (Parsley Flakes or Freshly Chopped)
- 3 dashes Hot Sauce
- Salt & Pepper
Note
These fish cakes freeze really well. Once fish cakes are formed into patties, freeze on a baking sheet, then wrap individually in plastic wrap, then store together in gallon sized ziploc bag for up to one month. Allow them to thaw completely then follow cooking instructions.
Directions
| Step 1 | |
| Preheat oven to 400*. Rub Fish with 1 Tablespoon Olive oil, then bake for 15-20 minutes. When done cooking, let fish cool completely. Pat the fish dry between papertowels, then flake with a fork. | |
| Step 2 | |
| In a large bowl, combine tilapia, egg, scallions, lemon juice, coconut milk, dijon mustard, almond meal, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Combine until all ingredients are mixed and hold well together. | |
| Step 3 | |
| Heat 1 Tablespoon olive oil in skillet or griddle over medium heat. Pat the mixture into 8 identically sized patties and cook until golden brown and heated through, about 2-4 minutes per side. | |
This recipe is fabulous and has become my go-to recipe to impress guests and please my family. I’m a mom of 3 kids and the fact that all three kids (ages 1, 2 1/2, and 9) love it, and my husband and I do too, makes it a real winner! Easy and delicious! I like to serve it with sugar snap peas and quinoa.
Wow, thanks, Rebecca! That means SO much, seriously! <3