Low-Carb Cauliflower Fish Cakes

Low-Carb Cauliflower Fish Cakes

Hello everyone! I got to this post much later than I anticipated, but I didn’t have computer access last night and was at the airport by 5:30 AM! This is my last guest post for the week, since I am now back in Dallas. While I’m relaxing for the night, I’m going to give you all this awesome recipe to make. Maybe tonight?! 🙂

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Hey there! My name is Heidi and I blog over at Idle Hide. Thanks to Alysia for having me as a guest blogger today. I love Alysia’s blog and she is also a Sweat Pink Sister!

I am going to go out on a limb and say that most of you like to eat healthy. I know I do and it is now a lifestyle for me rather than a pain in the butt. Eating clean just makes me feel so much better.

As an East Coaster I naturally love to eat fresh fish. It’s usually a safe bet that if you buy fish around here, it’s been caught locally. I love that! I want to share a fish cake recipe with you all because they are delicious and pretty simple to whip up!

I was craving fish and decided to Google low carb fish cakes. Not that the potatoes in fish cakes are going to kill me, but I was feeling a little adventurous. I came across ibreatheimhungry.com and liked the looks of her recipe. I changed some things up, but I based my recipe on hers to make these low carb cauliflower fish cakes!

Low-carb Cauliflower Fish Cakes | slimsanity.com

I drizzled mine with more lime olive oil as well as some dijon mustard and it was oh so delicious.  You have a healthy, low-carb, protein-packed meal on your hands! Enjoy!

Low Carb Cauliflower Fish Cakes

Ingredients

  • 2 cups of cauliflower puree
  • 1/3 cup of vegetable/chicken broth
  • 1 clove of garlic (or 2 or 3 depending on taste!)
  • ½ tsp. of salt
  • 2 tbsp. of cream or milk
  • 1 tbsp. of butter
  • 2 cups of cooked, flaked white fish (haddock, halibut or cod)
  • 1 tbsp. of cilantro
  • 2 tbsp. of seasoning (I used a combination of garlic powder, Italian seasoning, etc.)
  • 1 tbsp. of finely chopped onions
  • 1 large egg (beaten)

Instructions

  1. Start by making the cauliflower puree, which is used as a binder for the cakes. Chop the cauliflower up and simmer with 1/3 cup of chicken or vegetable broth.
  2. Add the garlic and salt, then simmer until the cauliflower is very soft (~10-15 minutes).
  3. Let the cauliflower cool down and then puree in a food processor or blender with the cream/milk and butter.
  4. Now start on making the cakes. Combine the cooked fish, beaten egg, onions, seasonings/herbs and cauliflower puree you just made into a bowl and mix until combined.
  5. Place a pan over medium heat and add oil to cook cakes. (I used lime olive oil and it was such a delicious combination!) Add first cake.
  6. Flip the fish cake once it starts to brown lightly on one side. Repeat on other side.
  7. Top with your favorite fish condiment and enjoy!

Questions:

Do you like fish? What is your favorite kind of fish? My top picks are salmon and haddock!

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