Fish Cakes

Low Carb Gluten Free Fish Cakes

Great fish cakes are moist on the inside and crispy on the outside. I wondered if it was possible to achieve this without breadcrumbs.

The picture above features a recipe with tuna that I made up the other night. And boy was it good! Serve each cake with homemade tartar sauce or a squeeze of lemon juice.

As I continue to experiment, I'll keep adding more and more of these economical, delicious, low carb recipes!


Makes 4 servings


250 Calories

1.6 Carb Grams

0.4 Fiber Grams

1.2 Net Carbs


2 small tins of tuna in water, well drained

1 green onion, finely chopped

1 large celery stalk, finely chopped

1/4 finely chopped green bell pepper

2 large eggs, beaten

2 tbsp mayonnaise

1 cup shredded cheddar

1/4 tsp cayenne pepper

salt and pepper to taste

1 tbsp butter


Mix all of the ingredients together, except for the butter.

Have on hand a 1-cup dry measure. For each patty, fill the measure half way up with the tuna mixture and pat down to form a cake. Then turn out onto a wax paper lined platter. Makes a perfectly sized fish patty! Repeat for the other 3. Refrigerate for at least an hour to firm them up.

In a large non-stick pan, heat up the butter until it begins to froth. Using a spatula, carefully transfer the patties into the pan.

Fry over medium heat for 10 minutes each side.

Serve with homemade tartar sauce.


Mix 2 tbsp mayonnaise with 2 tsp green relish.

More fish cakes to come. Let's go back to the Home page!