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
627
Carbs
24.4g
Fat
37.7g
Fibre
9.4g
Protein
47.2g
Sugar
9.3g

Nile Perch
Parmesan Cheese
Eggs
Sugar Free Mayonnaise
Coconut Flour
Dijon Mustard
Worcestershire Sauce
Cajun Seasoning
Basil Leaves

Separate for use in fishcakes and salsa
Garlic
Roasted Red Capsicum
Red Onion

Use around 1/4 onion per person
Lemon

around 1 teaspoon per person
Olive Oil

2 tablespoons per person. Use half for salsa and the other for frying
Mixed Salad Leaves

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

Grated

Eggs

Lightly whisked

Sugar Free Mayonnaise

Coconut Flour

Dijon Mustard

Worcestershire Sauce

Cajun Seasoning

Basil Leaves

Finely chopped Separate for use in fishcakes and salsa

Garlic

finely chopped

Roasted Red Capsicum

diced into 1cm cubes

Red Onion

finely chopped Use around 1/4 onion per person

Lemon

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