{Low Carb} Cauli Fish Cakes with Dill Mayo

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I love fish cakes, but honestly, I don’t love how they seem to fall apart a-la-low-carb…

So I had this brain wave…

Cauli-fish-cakes!

Cauli and mozzarella cheese is like the ultimate low carb binder / base.

And you know how kids see through anything healthy and wholesome – so the more ‘perfect’ and ‘store-bought’ something looks to them, the better…
{I think this is something they learn at school and from their peers…}

These fish cakes are awesome – they are nice and firm {not dry} and easy to eat – even for little kiddie-hands.
They don’t crumble apart when dragged through the dipping sauce…
And they look pretty darn perfect too!

I baked these, making it even easier and less time-consuming.
You could totally use these for low-carb fish burgers with some lettuce, tomato and a low-carb ‘bun’.

They’re fab for little snackies and I just served them as is, along with a baby herb salad:

Low-Carb Cauli Fish Cakes

  • Servings: 4-6
  • Difficulty: easy
  • Print

You will need:

1 head of cauliflower, ‘riced’ and steamed for 5 mins – SQUEEZE THE EXCESS OUT BY WRINGING IT IN A CLEAN DISH CLOTH OR MUSLIN CLOTH
1 onion, grated / blended
2 baby marrows / zucchini, grated {approx 1 cup}
1 packed cup grated Mozzarella cheese
1 tsp peppadew spice
1 can of mackerel, in brine, drained {300 g}
3 eggs

Mix it all together very well, making sure to really mash the fish properly.

Line a baking tray with baking paper and shape the patties:
Use a ramekin and scoop half-ful of fish cake mix, patting it in, then turn out onto the baking sheet and pat down.

Form as many patties as you can fit onto the tray and bake at 180C / 350F for 30 minutes.
{Yields 12-14 fish cakes.}

For the dipping sauce:

3 tbs mayo {Hellman’s Real Mayo}
1 tbs double cream yoghurt
Handful of fresh dill and wild rocket, finely chopped
Dash of Tabasco
Squeeze of lemon juice
Salt & pepper to taste

Mix well and serve with the fish cakes.

{Low Carb} Cauli Fish Cakes

{Low Carb} Cauli Fish Cakes

Peeled Wellness

19 comments on “{Low Carb} Cauli Fish Cakes with Dill Mayo”

    • Heidi Reply

      Hi Ms. K!
      It’s a mixed dry spice and contains mostly powdered onion, garlic, cilantro (coriander), salt and red peppers.
      Where are you based? (it’s available in South African grocery stores)
      You could substitute it with any other, similar, dry spice or just make your own!
      X

      • Ms.K Reply

        oh i see, im here in middle east, good thing those spices are available here 🙂 i think ill be making my own, thank you

        • Heidi Reply

          Oh good, let me know how they turn out.
          So nice to connect with you – all the way in the Middle East! Where about? X

  1. Tom Reply

    These look great. I forgot how good cauli mash is – even on it’s own. I just made a batch with plenty of butter and some smoked cheddar cheese. In heaven! I’ll be giving these fishcakes a go!!

    • Heidi Reply

      Sounds delish! I love cauli too 😉
      And I love how versatile it is – definitely my current favourite veggie.

  2. Ms.K Reply

    hi, i’ll be posting my meatless patties soon and i would like to include yours as one of the other options for meatless patties and i would like to request for your permission to include your photo in my post that i will use to link back to your recipe.

    thank you!

  3. mummaknows Reply

    Great recipe!! I tried to cook cauli cheese sticks before and the recipe had told me to wring out the cauli in a tea towel to get rid of the moisture. It ended up being way too time consuming and I could not get the smell of cauli out of my tea towel after that!! lol!. This way looks a lotttttt easier so will have to try it!
    A 🙂

    • Heidi Reply

      Didn’t I mention to wring it out?! Will go and check..
      But yes, you have to squeeze out the water, otherwise it will be mushy…
      Sorry 🙁
      Xx

I'd love to hear your thoughts!

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