Piccata Keto Fish Cakes
Piccata Keto Fish Cakes Recipe
This super simple recipe for Piccata Keto Fish Cakes is a perfect lunch when you’re cooped up at home.
All the flavors of Chicken Piccata but with a Pescatarian twist. This healthy meal is both nutritious and satisfying served over a bed of field greens.
Raiding your Pantry can be fun.
I’ve been playing chopped at home long before the food network unknowingly stole my idea.
I could go into any pantry whether it was mine or my family’s and come out with ingredients to prepare a tasty meal.
Lately I know a lot of us have been at home trying to be more creative with the ingredients we already have.
These Piccata Keto Fish Cakes are a fantastic use of ingredients you probably have in your pantry already.
Even if you’re missing a few of these ingredients you can substitute some of the items you do have and make it work!
Ingredient List
Keto Fish Cakes
- Canned Tuna
- Sardines packed in Olive Oil
- Mayonnaise
- Egg
- Italian Pork King Good Breadcrumbs
- Chopped Capers
- Lemon Juice
- Chopped Parsley
- Calabrian Chili Powder
Lemon Caper Aioli
- Mayonnaise
- Chopped Capers w/ Brine
- Lemon Juice
- Red Wine Vinegar
- Italian Seasoning
- Fresh Chopped Parsley
- Minced Garlic
- Calabrian Chili Powder
Additional Ingredients
- Italian Pork King Good Breadcrumbs
- Ghee or Avocado Oil
Cooking Instructions
- To prepare the Keto Fish cakes drain tuna and shred in a bowl, then add sardines with oil to the bowl and shred as well. Add remaining ingredients and mix well. chill in the fridge for 15 minutes.
- To fry the Fish Cakes portion each cake into a 3 oz balls, then coat with Italian pork king good crumbs and fry over medium heat in a cast iron skillet with ghee. Cook for about 3 minutes per side. for crispier fish cakes flatten the cakes to make them thinner by pressing down on the cakes with a spatula as the first side is cooking.
- To prepare the Aioli combine all ingredients in a bowl or mason jar and pulse with a stick blender to combine. for a chunky dressing simply whisk ingredients. Store in fridge for up to 3 weeks
- Serve Keto Fish Cakes over Field Greens or lettuce with aioli
Nutritional Info for Keto Fish Cakes
Piccata Keto Fish Cakes???
On the surface I know this recipe may sound a bit strange but it actually exceeded my expectations.
I was just going to make tuna salad for lunch. Then I saw I had a lemon and a jar of capers. That’s when the light went off…Picatta!!!
I love the citrus tartness combined with briny capers in the classic Italian dish. So why not take those same flavors and present them in a new way.
Instead of making a lemon capers sauce with white wine and butter I made an aioli (fancy word for mayonnaise).
I used capers, garlic, lemon and Calabrian chili powder to make the sauce.
Substitution Ideas
- Tuna or sardines can be substituted with canned salmon or chicken.
- Calabrian chili powder can be substituted with cayenne or smoked paprika
- Lemon juice can be substituted with lime juice or orange juice.
- Pork King Good Breadcrumbs can be substituted with crushed pork rinds, almond flour or nutritional yeast.
- Capers can be substituted with chopped green olives.
More Keto Seafood Recipes
Piccata Fish Cakes
Ingredients
Fish Cakes
- 2 cans Canned Tuna
- 2 cans Sardines packed in Olive Oil
- 1/4 cup Mayonnaise
- 1 Egg
- 1/4 cup Italian Pork King Good Breadcrumbs
- 2 tbsp Chopped Capers
- 1 tbsp Lemon Juice
- 1 tbsp Chopped Parsley
- 1/2 tsp Calabrian Chili Powder
Lemon Caper Aioli
- 1/2 cup Mayonnaise
- 2 tbsp Chopped Capers w/ Brine
- 1 tbsp Lemon Juice
- 1 tbsp Red Wine Vinegar
- 1 tbsp Italian Seasoning
- 1 tbsp Fresh Chopped Parsley
- 1 tbsp Minced Garlic
- 1/2 tsp Calabrian Chili Powder
Additional Ingredients
- 1 cup Italian Pork King Good Breadcrumbs
- 1/3 cup Ghee or Avocado Oil
Instructions
- To prepare the Fish cakes drain tuna and shred in a bowl, then add sardines with oil to the bowl and shred as well. Add remaining ingredients and mix well. chill in the fridge for 15 minutes.
- To fry the Fish Cakes portion each cake into a 3 oz balls, then coat with Italian pork king good crumbs and fry over medium heat in a cast iron skillet with ghee. Cook for about 3 minutes per side. for crispier fish cakes flatten the cakes to make them thinner by pressing down on the cakes with a spatula as the first side is cooking.
- To prepare the Aioli combine all ingredients in a bowl or mason jar and pulse with a stick blender to combine. for a chunky dressing simply whisk ingredients. Store in fridge for up to 3 weeks
- Serve Fish cakes over Field Greens or lettuce with aioli
