Keto Thai Fish Cakes

These Keto Thai Fish Cakes are a delightful blend of fresh fish and aromatic herbs, perfect for a low-carb breakfast. Crispy on the outside and tender on the inside, they offer a burst of Thai flavors that will awaken your taste buds.

Ingredients

• White fish fillet (such as cod or tilapia) - 200 grams
• Egg - 1 large
• Coconut flour - 2 tablespoons
• Green onion - 2 stalks, finely chopped
• Fresh cilantro - 2 tablespoons, chopped
• Garlic - 1 clove, minced
• Fish sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Red chili flakes - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - 2 tablespoons (for frying)

Steps

1. In a food processor, combine the white fish fillet, egg, coconut flour, green onion, cilantro, garlic, fish sauce, lime juice, red chili flakes, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky.
2. Using your hands, form the mixture into small patties, about 5 cm in diameter.
3. Heat the coconut oil in a non-stick skillet over medium heat. Once hot, add the fish cakes, ensuring not to overcrowd the pan.
4. Cook the fish cakes for about 4-5 minutes on each side, or until golden brown and cooked through.
5. Remove the fish cakes from the skillet and place them on a paper towel to drain any excess oil.
6. Serve hot, garnished with additional cilantro and lime wedges if desired.

Nutrition

• Calories: 250
• Protein: 30 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 130 mg
• Total Fat: 14 g
• Saturated Fat: 12 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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