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 canned 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.

Oh, and that crispy on the outside thing I was looking for?  Nailed it!  Moist inside and crispy golden on the outside. YES!!

My hubby, who is from the east coast of Canada, who knows his fish, really loves this recipe so I make it fairly often and it always turns out.

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

Tuna Patty Cakes Recipe

Makes 4 servings


305 Calories

2.1g Carbs

0.38g Fiber 

1.72g Net Carbs

26.36g Protein

20.83g Fat

(61% Fat, 2.6% Carbs, 36.4% Protein)


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 in a large non-stick pan over medium heat for 10 - 12 minutes each side.  Be very gentle when you flip them over so they don't break apart.  Once fully cooked they will hold together beautifully.

Serve with homemade tartar sauce.


Mix 2 tbsp mayonnaise with 2 tsp sugar free green relish.  I use Mt. Olive Sugar Free relish.  You could also just chop up some sugar free pickles instead of the relish.

My preference is a squeeze of lemon, salt and pepper.  It just makes the flavor pop!

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

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