For an extra crispy texture, consider pan-frying the cakes in a tablespoon of olive oil instead of using cooking spray. Feel free to experiment with different herbs and spices to customize the flavor profile to your liking. Garlic powder, onion powder, or a pinch of red pepper flakes can add a delicious twist. These cakes can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking.
Low-Carb Tuna and Mackerel Cakes
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING8 People
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VIEWS103
Delight in these savory low-carb tuna and mackerel cakes, a flavorful and crispy indulgence perfect as an appetizer or a satisfying main course. Enjoy them with sautéed vegetables, a fresh salad, and your favorite fish-complementing sauce for a truly delightful experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol103 mg
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Fiber0 g
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Protein25 g
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Saturated Fat4 g
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Sodium593 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a mixing bowl, combine the drained mackerel, chopped onion, drained tuna, Parmesan cheese, mayonnaise, beaten eggs, Dijon mustard, seasoning blend, paprika, and dried basil. (5 minutes)
02
StepGradually incorporate the crushed pork rind crumbs, 1 to 2 tablespoons at a time, until the mixture binds together and can be easily shaped. Form the mixture into evenly sized balls, then gently flatten each ball into ½-inch-thick cakes. (10 minutes)
03
StepHeat a large nonstick skillet over medium-high heat and lightly coat with butter-flavored cooking spray. Carefully arrange the cakes in the skillet, ensuring not to overcrowd; coat each cake with cooking spray. (2 minutes)
04
StepCook the cakes until golden brown, approximately 3 to 5 minutes per side. Gently flatten the cakes with the back of a fork as they cook to ensure even browning. (10 minutes)
05
StepTransfer the cooked cakes to a plate lined with paper towels to remove any excess oil. Repeat with the remaining cakes. (5 minutes)
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Cristobal Hudson
Jun 24, 2025Be careful not to overcook them, or they can become dry. The key is to keep them moist and tender.
Andy Trantow
Jun 19, 2025I tried baking them in the oven instead of frying, and they turned out delicious and a bit healthier.
Kennith Leuschke
Apr 30, 2025A dollop of Greek yogurt with some fresh dill makes an amazing sauce for these cakes.
Darron Streich
Apr 9, 2025I added a bit of lemon zest to the mixture, and it brightened up the flavors even more.
Ruthie Pouros
Mar 21, 2025I used almond flour instead of pork rinds for a less salty option, and it worked great!
Aimee Grady
Dec 25, 2024My family loves these! Even my kids who aren't big on fish enjoy them.
Luella Mueller
Dec 1, 2024I added some chopped green onions for extra flavor and texture.
Bennie Mayert
Oct 22, 2024These are perfect for meal prepping. I make a batch on Sunday and enjoy them throughout the week.
Catherine Volkman
Jun 15, 2024These cakes are a game-changer for my low-carb diet! So flavorful and easy to make.