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Plated meal

Cajun Fish Cakes with Roasted Red Pepper Salsa and Salad

  • Gluten Free
  • Seafood
  • Keto
  • American
  • Contains Dairy

These cajun fish cakes with roasted red pepper salsa are perfect for summer or anytime you have a craving for fresh fish. Packed full of flavor and are a healthy dish for the whole family.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Dice the fish into small pieces. Approximately 1cm in size.

  • 2.0 min

    In a large bowl lightly whisk the egg.

  • 3.0 min

    Finely chop the basil. Separate 1 tablespoon for fishcake mix, save the rest for the salsa.

  • 4.0 min

    Grate the Parmesan cheese.

  • 5.0 min

    To the bowl add the diced fish, Parmesan, mayonnaise, coconut flour, mustard, Worcestershire sauce, Cajun seasoning and fresh basil.

  • 7.0 min

    Stir well until fully mixed.

  • 7.5 min

    Cover and set aside whilst preparing the salsa.

  • 8.0 min

    Mince the garlic.

  • 9.0 min

    Dice the onion and roasted red pepper.

  • 11.0 min

    In a small bowl combine the peppers, basil, garlic, onion, lemon juice and 1/2 the olive oil.

  • 11.5 min

    Stir well to mix.

  • 12.5 min

    Heat the remaining oil in a non stick sauce pan over medium high heat until shimmering.

  • 13.5 min

    Form the fish mixture into patties, approximately 2-3 inches in diameter.

  • 16.5 min

    Fry the patties turning gently with a spatula, until golden brown on the outside and cooked through. Approximately 2-3 minutes per side,

  • 22.5 min

    Remove from heat and transfer to a plate.

  • 23.5 min

    Serve with a side of mixed leaves and top with the salsa.

  • Ingredients

    Nile Perch

    Diced into approximately 1cm cubes

    Parmesan Cheese



    Lightly whisked

    Sugar Free Mayonnaise

    Coconut Flour

    Dijon Mustard

    Worcestershire Sauce

    Cajun Seasoning

    Basil Leaves

    Finely chopped Separate for use in fishcakes and salsa


    finely chopped

    Roasted Red Capsicum

    diced into 1cm cubes

    Red Onion

    finely chopped Use around 1/4 onion per person


    juiced around 1 teaspoon per person

    Olive Oil

    divided 2 tablespoons per person. Use half for salsa and the other for frying

    Mixed Salad Leaves