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Fantasy Fish Cakes

1 March, 2013 by Stacey 72 Comments

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Fantasy Fish Cakes with Aioli Sauce-

Fantasy Fish Cakes with Aioli Sauce are an easy to make, low carb, budget-friendly alternative to crab cakes.

Fantasy Fish Cakes- Low carb, gluten free tuna cakesPin

These Tuna cakes are grain-free, primal, and low carb with a paleo option.

Called "poor man's crab cakes" by some, these are easy and inexpensive to make.

My kids, who hate tuna, loved these. They keep asking me to make them again.

We are obsessed with the Alioli Sauce too. Definitely an addictive sauce and a keeper.

Be sure to make the patties medium thickness and get them nice and browned before flipping them over.

If they are made too thin or not browned enough, they will fall apart when you try to flip them over. I learned that the hard way, lol.

I just recently gave this post a long-overdue photo update and added a video!

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Watch The Recipe Video⇑

I usually make a double batch of the sauce because the kids always fight over it. Okay, maybe I'm in that fight as well.

Fantasy Fish Cakes- Low carb, gluten free tuna cakesPin
 

RECIPE AND DIRECTIONS BELOW:

📖 Printable Recipe Card

Fantasy Fish Cakes- Low carb, gluten free tuna cakesPin

Fantasy Fish Cakes

Stacey
These fantasy fish cakes are so easy and inexpensive to make. My kids, who hate tuna, loved these. They keep asking me to make them again. We are obsessed with the Alioli Sauce too. Definitely a keeper.
4.86 from 21 votes
Print Recipe Pin Recipe
Prep Time 4 minutes mins
Cook Time 5 minutes mins
Total Time 9 minutes mins
Course gluten free, grain free, low carb, paleo, primal
Cuisine main dish or appetizer
Servings 3
Calories 144 kcal

Ingredients
 
 

  • 5 to 6 ounce Can Tuna Fish or packet
  • 1 Egg beaten.
  • 1 tablespoon Mayonnaise
  • 2 tablespoon Parmesan cheese ( can omit for diary free)
  • 1 ½ tablespoon Golden Flax Meal
  • 2 tablespoon Almond meal or almond flour
  • ⅛ teaspoon Sea Salt
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon onion powder
  • 2 tablespoon Avocado oil, or Coconut Oil or Olive oil for frying
  • THE AIOLI SAUCE:
  • ½ Cup Mayonnaise
  • 3 Cloves Garlic Minced
  • 1 teaspoon Grated Lemon Zest
  • 1 teaspoon Lemon Juice
  • ⅛ teaspoon Sea Salt
  • ⅛ teaspoon Black Pepper

Instructions
 

  • Drain tuna extra well, pat with a paper towel once drained.
  • Mix all ingredients, except olive oil and sauce ingredients, in a mixing bowl
  • Heat oil in Frying pan over medium high heat.
  • Place a heaping spoonful into fry pan and press the spoonful down and flatten with back of spoon or spatula.
  • Fry for about 2- 3 minutes on each side until browned and crusted.
  • It helps to not flip it until the side forms a browned crust.
  • Aioli Sauce:
  • Mix all Ingredients, cover and refrigerate.

Video

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Notes

Make Aoili Sauce in advance, so it can chill while fish cakes are cooking.

Nutrition

Calories: 144kcalCarbohydrates: 1.2gProtein: 18gFat: 7gFiber: 0.7gSugar: 0.1g
Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Nutrition Facts: Yield: 6 small patties, Serving size: 2 patties, Calories: 144 Fat: 7 g Carbohydrates: 1.2 g / Net Carbs: 0.5 g Sugar: 0.1 g Fiber: 0.7 g Protein: 18 g

*All nutritional data are estimates based on the products I used*

PIN IT HERE

Fantasy Fish Cakes- low carb , gluten free tuna cakesPin

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  1. Suzy

    April 21, 2020 at 4:24 am

    Hello! Will these work for a make-ahead meal?

    Reply
    • Stacey

      April 21, 2020 at 9:04 am

      Suzy, yes, I store in the fridge & reheat them all the time.

      Reply
      • Suzy

        April 26, 2020 at 8:52 am

        Thank you!

        Reply
  2. Dianna

    September 04, 2019 at 2:19 pm

    What about some Old Bay seasoning like they use in crab cakes in Maryland???

    Reply
    • Stacey

      September 04, 2019 at 2:45 pm

      Old Bay seasoning is a great idea, Dianna. I will try that next time I make them!

      Reply
  3. Jane

    July 17, 2019 at 11:17 am

    5 stars
    I’ve made these before but didn’t have garlic powder or onion powder. This time I used both and they really are good. I put some chilli into half of the mix and that’s pretty good too! Thank you

    Reply
    • Stacey

      July 18, 2019 at 12:27 pm

      Thank you, Jane, for trying the recipe and for your kind words. Also thanks for the chili powder tip 🙂

      Reply
  4. Heather

    March 23, 2019 at 4:23 pm

    5 stars
    I have been making these now for about 2 years when I came across your recipe. These are fantastic! There are very few meals that my whole family enjoys, and this is one of them! And the fact that they are super easy makes them even better!

    Reply
    • Stacey

      March 23, 2019 at 6:32 pm

      Thank you so much, Heather for letting me know that your family continues to enjoy the recipe. I really appreciate your kind words 🙂

      Reply
  5. Therese Lorens

    July 13, 2018 at 5:22 pm

    oh my goodness these are to die for - devouring as I type 🙂

    Reply
    • Stacey

      July 16, 2018 at 10:22 am

      Thank you so much, Therese, for taking the time to try the recipe and comment. I really appreciate it so much.

      Reply
  6. Marie

    June 15, 2018 at 9:14 pm

    5 stars
    Both the tuna cakes and the aioli are fantastic. Great flavor and texture on both. I was surprised how crispy the tuna cakes got!

    Reply
    • Stacey

      June 16, 2018 at 9:36 am

      Thank you for trying them, Marie, and for your kind words.

      Reply
  7. Kim Clark

    June 12, 2018 at 6:13 am

    I just tried this last night and my kids are very picky, so I wasn't even going to try it on them until my older daughter asked for some. Both of my daughters ate almost all of them and asked for more. I was so excited this was such a hit and pretty healthy, too! I used the Wild Planet albacore tuna from Costco and extra almond flour since I did not have any flax.. Thanks so much for this new favorite recipe!

    Reply
    • Stacey

      June 15, 2018 at 8:12 am

      Thank you, Kim, for trying the recipe and your kind words. So glad the kids liked them.

      Reply
  8. Ammee

    February 19, 2018 at 8:39 pm

    5 stars
    The addiction is real.. These are AMAZING!!! New family favourite, and the kids want them for lunch at school.. thank you for this delicious and easy recipe!

    Reply
    • Stacey

      February 22, 2018 at 7:58 am

      Thank you so much, Ammee for you're very kind words.

      Reply
  9. Julianna

    January 27, 2018 at 1:05 pm

    5 stars
    Whoa these are fantastic! I had to use coconut flour as it's what I had on hand and I added a bit of Cajun seasoning. Mine are not as pretty as yours...lol...but super delicious! Thank you for the recipe!

    Reply
    • Stacey

      January 30, 2018 at 9:57 am

      Thank you for your kind words and for trying the recipe, Julianna 🙂

      Reply
  10. melissa

    January 21, 2018 at 1:17 pm

    4 stars
    they were tasty. I would make these again. I followed the recipe The Only Exception being I added half a teaspoon of Cajun seasoning and I noticed it was easier for me to form patties with my hands first before putting it in the pan

    Reply
    • Stacey

      January 21, 2018 at 4:25 pm

      Thank you, Melissa. I will try using my hands next time. Good tip.

      Reply
  11. Holley Marth

    May 22, 2017 at 5:51 pm

    YUM! Tuna cakes, why don'tI think of making these? I will now, thanks for the recipe!

    Reply
    • Stacey

      May 23, 2017 at 11:13 am

      Thank you Holley 🙂

      Reply
  12. Darryl Edwards

    May 22, 2017 at 4:21 pm

    5 stars
    Absolutely delicious food, thank you!

    Reply
    • Stacey

      May 23, 2017 at 11:12 am

      Thank you so much Darryl 🙂

      Reply
  13. Becky Winkler

    May 22, 2017 at 10:29 am

    These look so crispy and delicious!

    Reply
    • Stacey

      May 23, 2017 at 11:12 am

      Thank you Becky 🙂

      Reply
  14. Real Food with Dana

    May 22, 2017 at 7:01 am

    Fish cakes are so underrated! I love them. And aioli! to die for. We totally fight over it in my house too!

    Reply
    • Stacey

      May 23, 2017 at 11:11 am

      Thank you Dana.

      Reply
  15. ChihYu

    May 19, 2017 at 6:18 pm

    5 stars
    I love fish cakes ! They are so tasty and these little morsels pack with tons of flavor ! I'll have to make this dish soon !!

    Reply
    • Stacey

      May 19, 2017 at 8:19 pm

      Thank you ChihYu 🙂

      Reply
  16. Kari - Get Inspired Everyday!

    May 18, 2017 at 7:07 am

    5 stars
    These fish cakes look scrumptious, and everything is better with aioli!!!

    Reply
    • Stacey

      May 18, 2017 at 9:55 am

      Thank you Kari. I'm all about the sauce!

      Reply
  17. Jo Romero

    May 18, 2017 at 1:30 am

    We always have tins of tuna in the cupboard and my kids love fishcakes, so this is a perfect recipe for us! Thanks for posting 🙂

    Reply
    • Stacey

      May 18, 2017 at 9:54 am

      Thank you Jo 🙂

      Reply
  18. Jessica DeMay

    May 17, 2017 at 10:48 am

    These look crispy and delicious! That aioli sounds like the perfect topping!

    Reply
    • Stacey

      May 17, 2017 at 2:59 pm

      Thank you so much Jessica

      Reply
  19. Cristina Curp

    May 17, 2017 at 9:54 am

    These look amazing. I love a good tuna cake over salad... with a dollop of mayo on top! Yum!

    Reply
    • Stacey

      May 17, 2017 at 2:59 pm

      Thank you Cristina

      Reply
  20. Michele Spring

    May 16, 2017 at 3:36 pm

    I always make salmon cakes but for some reason forget to make tuna cakes! Considering I find it a lot easier to get canned tuna, that should be a no brainer. Gonna have to change that all up and try these!

    Reply
    • Stacey

      May 16, 2017 at 4:50 pm

      You could use salmon in the recipe too. It is a little pricey though.

      Reply
  21. Irena Macri

    May 16, 2017 at 9:44 am

    Fantasy fish cakes is totally the name for these. I'm always looking for a way to make mine a little different, and I adore the addition of parmesan in these. Yum!!!

    Reply
    • Stacey

      May 16, 2017 at 4:50 pm

      Thank you Irene 🙂

      Reply
  22. Jean

    May 16, 2017 at 9:12 am

    5 stars
    Such a great recipe! I love creative ways to use canned tuna, and this looks delicious.

    Reply
    • Stacey

      May 16, 2017 at 4:50 pm

      Thank you Jean 🙂

      Reply
  23. Emily @ Recipes to Nourish

    May 15, 2017 at 6:12 pm

    5 stars
    I bet these are so delicious! Love that beautiful, golden brown crispy crust! Such a fun way to work some fish into meals.

    Reply
    • Stacey

      May 16, 2017 at 4:51 pm

      Thank you Emily 🙂

      Reply
  24. Renee

    May 15, 2017 at 4:22 pm

    5 stars
    My kids would fight over those too! I'll have to make a double batch! Love that aoili!

    Reply
    • Stacey

      May 16, 2017 at 4:48 pm

      Thanks Renee, yes it is all about the sauce 🙂

      Reply
  25. Dianne

    May 12, 2017 at 5:43 pm

    5 stars
    Does the nutritional info include the sauce?

    Reply
    • Stacey

      May 13, 2017 at 2:18 pm

      Diane, Yes it does include the sauce in the nutritional data.

      Reply
  26. jo

    October 04, 2015 at 4:46 am

    These look lovely ...... do you think they would work without the flax meal? (Im allergic to it) thanks

    Reply
    • Stacey

      October 04, 2015 at 9:33 am

      Hi Jo, Yes, they will work without the flax meal, I just add that for extra fiber.

      Reply
      • Dianna

        May 07, 2017 at 5:28 pm

        5 stars
        If you leave out the flax meal do you increase the almond flour???

        Reply
        • Stacey

          May 08, 2017 at 10:56 am

          Hi Diana, yes increase the almond flour to replace the flax meal.

          Reply
  27. Marsha

    July 15, 2015 at 6:27 pm

    I made one batch of this recipe as written with tuna, and made another with a can of chicken, doubling the other ingreds. OH MY GOODNESS!!! Hubby says, "It's a hit!" He liked both the tuna and the chicken. I will be making these often! 🙂

    Reply
    • Marsha

      July 15, 2015 at 6:28 pm

      5 stars
      The sauce was AMAZING, too! Went well with both tuna and chicken!

      Reply
    • Stacey

      July 17, 2015 at 9:57 am

      Marsha, Thank you so much for making the recipe and taking the time to let us know your results. So glad your Hubby gave it the thumbs up! I love the canned chicken idea, and I will be making that version soon! 🙂

      Reply
  28. Jen Atkinson

    March 02, 2015 at 2:45 pm

    We made this using salmon and some leftover tilapia and the fish cakes were amazing. Thank you!

    Reply
    • Stacey

      March 03, 2015 at 9:04 pm

      Jen, thank you! Salmon and Tilapia would be delish in there! Great idea!

      Reply
  29. Sara

    December 22, 2014 at 2:00 pm

    I have looked for a recipe for crab cakes that doesn't use crushed pork rinds (not a fan) and this looks perfect! Adding this to my Christmas Eve supper menu! Will make them as mini crab cakes! Can't wait!

    Reply
    • Stacey

      December 27, 2014 at 1:57 am

      Sara, you can use crab meat in these as well. Be sure to use a non-stick pan. I have not tried anything with pork rinds yet. I know it is silly, but I'm still squeamish about pork rinds, lol.
      ~Stacey

      Reply
  30. Jean

    December 22, 2014 at 7:48 am

    Thank you for this recipe. It has become a family favorite. I have had great results with this recipe when using a non-stick frying pan, but they did stick the one time I forgot and used a regular pan.

    Reply
    • Stacey

      December 27, 2014 at 1:52 am

      Jean, thank you for trying these. Yes, a non stick pan is definitely preferable. If using a regular one, then it will require more oil. Also making sure the side your frying first is very crisp before flipping over helps.
      ~Stacey

      Reply
  31. Diane

    July 29, 2014 at 7:12 pm

    Do you think this would work with crab? Sounds DEE-Lish!!

    Reply
    • Stacey

      July 30, 2014 at 4:35 am

      Diane, I think they would be really amazing with crab.:)
      ~Stacey

      Reply
  32. Maria

    July 29, 2014 at 2:40 am

    Stacey, thank you for this recipe. I love tuna any which way except straight out of the container! I will make this soon, and often I'm sure, as it sounds very much like what my Mom used to make for us, though this one will be low carb friendly. As for unkind comments, those people should just not make the recipe, and if they do and don't like it, then it's just another food/recipe that they don't like and won't make again. Simple as that. No need to be unkind to the person who is generous of their time and talent to share with the rest of us. Me? I don't like mushrooms, so I just omit from a recipe. No need to be unkind to the creator for the recipe for using them. Bah! Don't listen to them. You continue doing what you're doing, because you're doing a great job. Thank you.

    Reply
    • Stacey

      July 30, 2014 at 1:35 am

      Maria, thank you for your kind words and support. You have been really sweet. I know what you mean, I don't like onions at all, so I just leave them out of a recipe but I know other people love them. People have different tastes.
      Sincerely,
      Stacey

      Reply
  33. Janet

    June 10, 2014 at 6:33 pm

    5 stars
    I mixed this up for dinner tonight but cooked a small sample to see if I needed to make any adjustment to the seasonings. I followed the "fish cake" recipe exactly. It is very good and I did not change anything . For the sauce, I decided to wait for another day to make homemade mayo. I mixed crema mexicana with Mrs Dash salt free lemon pepper. It was tasty and complimented the fish cakes .... All in all it was very simple to make so I'll add this recipe to make low carb collection. Thank you, thank you.

    Reply
    • Kim Kerwell

      June 12, 2014 at 9:11 pm

      5 stars
      These were amazing. We used coconut flour instead of almond flour 🙂

      Reply
      • Stacey

        June 13, 2014 at 5:48 pm

        Kim, thank you for trying the recipe and your kind words. This has made my day! After getting some unkind comments earlier in the day, it is great to receive a nice one!
        Sincerely,
        Stacey

        Reply
    • Stacey

      June 13, 2014 at 5:21 pm

      Janet, thank you for trying this recipe and your great feedback! I like the cream Mexicana idea! You could use regular mayo as well. The homemade is for people on the paleo diet.
      Sincerely,
      Stacey

      Reply

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