These simple salmon fish cakes without potatoes are the perfect quick family meal. They are low carb because they contain no potatoes.
Fish cakes are a staple in this house and these salmon fishcakes without potatoes are super tasty.
Even my children happily wolf these down.
With just four ingredients they are very simple to make. The key is to chop the salmon fillets up into tiny pieces. This ensures that the fish cakes bind together.
In a ‘normal’ fish cake recipe mashed potato holds the fish together. However if you’re following a low carb diet or the SCD or GAPS diets you can’t eat potato.
The ginger and lime adds a delicious zing to the fish cakes, making them taste like you’ve slaved over them for ages.
These are great for family suppers together or for entertaining friends and family.
The quantities I’ve specified in the recipe are for two adults and two small children (age 3 & 5).
If you have older children or ones with a big appetite then you might want to increase the quantity of salmon to four 140g fillets. That should be plenty for four people.
What should you serve with salmon fish cakes without potatoes?
I like to serve these with lots of fresh vegetables.
If you can eat carbs you might like to serve them with home made potato wedges or sweet potato chips. I haven’t tried the sweet potato chip recipe from Easy Peasy Foodie but it looks amazing.
Pin the recipe for salmon fish cakes without potatoes…
If you like this recipe you might like my other fish cake recipes. I did tell you I was a little bit of a fan of fish cakes!
Store cupboard salmon fish cake recipe made with tinned fish.
Low carb salmon fish cakes without potato made with tinned fish.
Low carb salmon and lime fishcakes with zesty yoghurt dressing made from frozen and tinned fish.
Salmon Fish Cakes Without Potatoes
- 420 g salmon fillets skin removed
- Thumbnail-size piece of ginger, grated
- 1 lime, zest and juice plus wedges to serve if desired
- 1/2 bunch spring onions finely chopped or 1 small red onion finely chopped or 'whizzed' up because I have an onion disliker!
Chop salmon as finely as possible, then add the grated ginger, lime zest and some ground pepper
Soften the onion in a little oil in a frying pan over a low heat (I generally add a table spoon of water and put a lid over the top for approx 5 mins to make sure it is nice and soft)
Add softened onion to the salmon mix and mould into 'patties'
Fry the fish cakes in a little oil until golden and cooked through (about 10 mins)
Serve with mayo or ketchup, vegetables and home-made potato wedges, mash or polenta chips (recipe will go up at some point!)
Nutrition data is for guidance only