Lemon Caper Fish Cakes
- Gluten-Free
- Dairy-Free
- Paleo
- Whole30
- Pescatarian
These lemon caper fish cakes are perfect for a weeknight meal or a casual weekend meal with friends. They also keep really well for leftovers, so they are great for meal prep or even as an on-the-go snack!
For this recipe, I use sustainably-sourced cod, which is readily available where I live. However, any type of white fish will work. Just make sure to choose one that is from a sustainable source and relatively local, if possible.
These simple fish cakes are so easy to make and packed with flavor! Perfect for the whole family. And while they aren’t low carb (hello, mashed potatoes), they are paleo, gluten free, and also Whole30-friendly.
These fish cakes are delicious on their own, but they are also great with a paleo aioli. A simple garlic aioli can be made using a paleo mayonnaise, either homemade or store-bought, and pressed garlic or garlic powder. My tangy lemon aioli is also great with this recipe! But like I said, these have plenty of flavor on their own and don’t really need a sauce.
For a complete meal, I like to serve these fish cakes on top of a nice bed of arugula or with a big salad. Since the cakes already contain protein, fat, and carbs, all you need are some greens!
Enjoy!
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Lemon Caper Fish Cakes
- Gluten-Free
- Dairy-Free
- Paleo
- Whole30
- Pescatarian
Ingredients
- 7-8 oz ~220g cooked cod (~10oz/280g uncooked)
- 2 cups 480g mashed potatoes
- 2 shallots minced
- 1 egg
- 3 Tbsp chopped parsley
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp capers
- 2 tsp dijon mustard
- Zest of 1 lemon
- 1 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsp butter ghee, or avocado oil
- 2 green onions thinly sliced
Instructions
- Make sure to begin with cooked cod and mashed potatoes.
- Flake the fish into small pieces and mix together with mashed potatoes in a large mixing bowl. Allow to cool to room temperature.
- Add in shallots, egg, parsley, lemon juice, capers, mustard, lemon zest, sea salt, and pepper and mix well.
- Using a 1/4 cup measuring cup, scoop out mixture and form into cakes using your hands.
- Melt butter in a large non-stick skillet over medium heat.
- Once the pan is hot, add cakes to the pan. Make sure to leave plenty of space to allow for easier flipping. You will likely need to work in batches.
- Cook for 5-6 minutes per side or until golden brown. Flip carefully with a thin fish spatula.
- Top with green onion slices and serve immediately.
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xx Kit
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Hi, Pritam! So glad you found my site! I hope you enjoy the recipes! I’d love to hear which ones you try out!
Hi Kit! Your site is awesome . . . I”m on my second Whole30 as a pescatarian and most resources and recipes are geared toward meat eaters. I’m also curious about Paleo, because I really like the Whole30 overall but I can’t stay that restrictive forever. So I appreciate your focus on seafood, and I’m looking forward to trying out some of your recipes.