Keto Cod Fish Cakes Food

KETO FISH CAKES

Steps:

• Add the fish, lemon zest, parsley, mayonnaise, celery salt, salt, and pepper to a food processor. Pulse until mix comes together.
• Shape mixture into 4 large patties. TIP: Using a large egg ring or a hamburger press makes the patties more uniform in size and thickness.
• Transfer the patties to a small plate and freeze for 30 minutes to help the crumbing process.
• Preheat oven to 200 ̊C/390°F. Line a small baking tray with baking paper and set aside until needed.
• Combine pork rinds, parmesan and black pepper in a small bowl.
• In a separate bowl whisk together Dijon mustard and eggs.
• Coat the fish cakes in the egg wash, then roll in the crumb mixture.
• Bake for 15-20 minutes until golden and cooked through.
• Once baked, fry in hot frypan for 1 minute each side to brown coating. (optional)
• Add the fish, lemon rind, parsley, mayonnaise, celery salt, salt, and pepper to the mixing bowl; mix 15 sec/speed 6.
• Combine pork rinds, parmesan and black pepper in a small bowl.
• Rinse and dry the mixing bowl.
• Add the egg wash ingredients to the mixer; mix 20 sec/speed 5.
• Follow Step 7 onwards in the Conventional Method or see notes

COD FISH CAKES

Steps:

• Heat oven to 200*F. Heat 1 TBS olive oil in a skillet over medium heat. Add onion, 1/2 tsp salt, and 1/8 tsp pepper. Cook until the onions are translucent, about 5 minutes. Set aside.
• Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg and Tabasco, combining well. Add remaining salt and pepper. Form 8 3-inch patties; dredge them in bread crumbs, shaking off excess.
• Heat 1 TBS oil in a large skillet, over medium low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminium foil, and keep warm in oven while you cook the other 4. Wipe out skillet, return to heat and add remaining oil. Cook remaining patties and serve immediately with tartar sauce.