Cajun Fish Cakes

with Roasted Red Pepper Salsa and Salad

  • Seafood
  • Keto
  • American
  • Contains Dairy

These cajun fish cakes with roasted red pepper salsa are perfect for summer or anytime you have a craving for fresh fish. Packed full of flavor and are a healthy dish for the whole family.

Nutrition Per Portion

  • 616 Calories | 
  • 21.1g Carbohydrates | 
  • 37.2g Fat | 
  • 8.3g Fibre | 
  • 46.4g Protein | 
  • 9g Sugar
  • 0.0 min

    Dice the fish into small pieces. Approximately 1cm in size.

  • 2.0 min

    In a large bowl lightly whisk the egg.

  • 3.0 min

    Finely chop the basil. Separate 1 tablespoon for fishcake mix, save the rest for the salsa.

  • 4.0 min

    Grate the Parmesan cheese.

  • 5.0 min

    To the bowl add the diced fish, Parmesan, mayonnaise, coconut flour, mustard, Worcestershire sauce, Cajun seasoning and fresh basil.

  • 7.0 min

    Stir well until fully mixed.

  • 7.5 min

    Cover and set aside whilst preparing the salsa.

  • 8.0 min

    Mince the garlic.

  • 9.0 min

    Dice the onion and roasted red pepper.

  • 11.0 min

    In a small bowl combine the peppers, basil, garlic, onion, lemon juice and 1/2 the olive oil.

  • 11.5 min

    Stir well to mix.

  • 12.5 min

    Heat the remaining oil in a non stick sauce pan over medium high heat until shimmering.

  • 13.5 min

    Form the fish mixture into patties, approximately 2-3 inches in diameter.

  • 16.5 min

    Fry the patties turning gently with a spatula, until golden brown on the outside and cooked through. Approximately 2-3 minutes per side,

  • 22.5 min

    Remove from heat and transfer to a plate.

  • 23.5 min

    Serve with a side of mixed leaves and top with the salsa.

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  • Ingredients

    Nile Perch, Diced into approximately 1cm cubes

    Parmesan Cheese, Grated

    Eggs, Lightly whisked

    Sugar Free Mayonnaise,

    Coconut Flour,

    Dijon Mustard,

    Worcestershire Sauce,

    Cajun Seasoning,

    Basil Leaves, Finely chopped

    Garlic, finely chopped

    Roasted Red Capsicum, diced into 1cm cubes

    Red Onion, finely chopped

    Lemon, juiced

    Olive Oil, divided

    Mixed Salad Leaves,

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