Quick Fish Cakes

These quick fish cakes are some of my favorites, and while I generally use salmon, other fishes work well, too, including tuna, sardines, mackerel, or even a white fish such as cod. I’m including my base seasoning and flavor profile in this recipe, but feel free to adapt to your fish and flavoring preferences.

Quick Fish Cakes


Category: Dinner Calorie Count: 532 Macronutrient ratio: Carb-induced calories—3% Protein: 40 grams Carbohydrates: 4 grams Total Fat: 39 grams Prep Time: 10-15 minutes Cook Time: 10 minutes Rest Time: 0 minutes Servings: 4 servings (3 fish cakes each)
Servings 4 servings



  • 1 pound salmon canned, drained, or your fish of preference
  • 2 Eggs
  • 1/2 cup almond flour
  • 2 tablespoons parsley chopped fresh
  • 1 tablespoon dill chopped fresh
  • 1 tablespoon lemon juice
  • 1 white onion chopped finely
  • 1 clove garlic crushed
  • 1 teaspoon Paprika
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon turmeric ground
  • salt to taste
  • pepper to taste
  • 2 tablespoons bacon fat or substitute with ghee, lard, or other fat

Avocado Dip

  • 1 avocado pitted and peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon cilantro chopped fresh (or substitute with parsley)
  • salt to taste
  • pepper to taste


  • leafy greens of preferences
  • olive oil
  • avocado mayonnaise


  • Start by making your cakes. Place all your ingredients (minus the bacon fat) in a mixing bowl and combine. Scoop your fish mixture into 1/4-cup measuring cup, pressing down with the back of a spoon to pack tightly, before then turning that measuring cup over onto a plate or cutting board, repeating until you have all your patties (should be 12).
  • In a large pan greased with your bacon fat over medium heat, add as many of the patties as you can fit in a single layer, cooking 4-5 minutes on each side, using a spatula to flip. Take care not to force the patties; if a patty doesn't release naturally, cook a few more seconds until it is crisper and releases more naturally. Once all of the patties are cooked, set aside.
    Quick Fish Cakes 2
  • As the patties cook, prepare your avocado dip. Place your dip ingredients in a blender, processing until smooth, then spoon into a serving bowl.
  • Serve your fish cakes with the avocado dip. If preferred (as I do), serve on a bed of greens with olive oil drizzled over them, or serve with avocado mayo. To store, refrigerate your patties and dip separately for up to 3 days.
    Quick Fish Cakes 4


Tools Needed:
  • Chopping knife
  • Cutting board
  • Mixing bowl
  • 1/4-cup measuring cup
  • Plate
  • Large frying pan
  • Spatula
  • Blender
  • Serving bowl

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