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.
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!
Watch The Recipe Video Below: Press the Arrow to Play
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.
- 5 to 6 ounce Can Tuna Fish or packet
- 1 Egg beaten.
- 1 Tbsp Mayonnaise
- 2 Tbsp Parmesan cheese ( can omit for diary free)
- 1 1/2 Tbsp Golden Flax Meal
- 2 Tbsp Almond meal or almond flour
- 1/8 Tsp Sea Salt
- 1/4 Tsp Garlic Powder
- 1/4 Tsp onion powder
- 2 Tbsp Avocado oil, or Coconut Oil or Olive oil for frying
- THE AIOLI SAUCE:
- 1/2 Cup Mayonnaise
- 3 Cloves Garlic Minced
- 1 Tsp Grated Lemon Zest
- 1 Tsp Lemon Juice
- 1/8 Tsp Sea Salt
- 1/8 Tsp Black Pepper
- 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.
Make Aoili Sauce in advance, so it can chill while fish cakes are cooking.
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*
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RECIPES YOU MAY ALSO ENJOY:
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- Garlic Lime Butter Fillets
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- Tuna Melt Tomato
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- Cheesy Tuna Balls
Heather says
23 March, 2019 at 4:23 pmI 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!
Stacey says
23 March, 2019 at 6:32 pmThank you so much, Heather for letting me know that your family continues to enjoy the recipe. I really appreciate your kind words 🙂
Therese Lorens says
13 July, 2018 at 5:22 pmoh my goodness these are to die for – devouring as I type 🙂
Stacey says
16 July, 2018 at 10:22 amThank you so much, Therese, for taking the time to try the recipe and comment. I really appreciate it so much.
Marie says
15 June, 2018 at 9:14 pmBoth the tuna cakes and the aioli are fantastic. Great flavor and texture on both. I was surprised how crispy the tuna cakes got!
Stacey says
16 June, 2018 at 9:36 amThank you for trying them, Marie, and for your kind words.
Kim Clark says
12 June, 2018 at 6:13 amI 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!
Stacey says
15 June, 2018 at 8:12 amThank you, Kim, for trying the recipe and your kind words. So glad the kids liked them.
Ammee says
19 February, 2018 at 8:39 pmThe 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!
Stacey says
22 February, 2018 at 7:58 amThank you so much, Ammee for you’re very kind words.
Julianna says
27 January, 2018 at 1:05 pmWhoa 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!
Stacey says
30 January, 2018 at 9:57 amThank you for your kind words and for trying the recipe, Julianna 🙂
melissa says
21 January, 2018 at 1:17 pmthey 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
Stacey says
21 January, 2018 at 4:25 pmThank you, Melissa. I will try using my hands next time. Good tip.
Holley Marth says
22 May, 2017 at 5:51 pmYUM! Tuna cakes, why don’tI think of making these? I will now, thanks for the recipe!
Stacey says
23 May, 2017 at 11:13 amThank you Holley 🙂
Darryl Edwards says
22 May, 2017 at 4:21 pmAbsolutely delicious food, thank you!
Stacey says
23 May, 2017 at 11:12 amThank you so much Darryl 🙂
Becky Winkler says
22 May, 2017 at 10:29 amThese look so crispy and delicious!
Stacey says
23 May, 2017 at 11:12 amThank you Becky 🙂
Real Food with Dana says
22 May, 2017 at 7:01 amFish cakes are so underrated! I love them. And aioli! to die for. We totally fight over it in my house too!
Stacey says
23 May, 2017 at 11:11 amThank you Dana.
ChihYu says
19 May, 2017 at 6:18 pmI love fish cakes ! They are so tasty and these little morsels pack with tons of flavor ! I’ll have to make this dish soon !!
Stacey says
19 May, 2017 at 8:19 pmThank you ChihYu 🙂
Kari - Get Inspired Everyday! says
18 May, 2017 at 7:07 amThese fish cakes look scrumptious, and everything is better with aioli!!!
Stacey says
18 May, 2017 at 9:55 amThank you Kari. I’m all about the sauce!
Jo Romero says
18 May, 2017 at 1:30 amWe always have tins of tuna in the cupboard and my kids love fishcakes, so this is a perfect recipe for us! Thanks for posting 🙂
Stacey says
18 May, 2017 at 9:54 amThank you Jo 🙂
Jessica DeMay says
17 May, 2017 at 10:48 amThese look crispy and delicious! That aioli sounds like the perfect topping!
Stacey says
17 May, 2017 at 2:59 pmThank you so much Jessica
Cristina Curp says
17 May, 2017 at 9:54 amThese look amazing. I love a good tuna cake over salad… with a dollop of mayo on top! Yum!
Stacey says
17 May, 2017 at 2:59 pmThank you Cristina
Michele Spring says
16 May, 2017 at 3:36 pmI 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!
Stacey says
16 May, 2017 at 4:50 pmYou could use salmon in the recipe too. It is a little pricey though.
Irena Macri says
16 May, 2017 at 9:44 amFantasy 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!!!
Stacey says
16 May, 2017 at 4:50 pmThank you Irene 🙂
Jean says
16 May, 2017 at 9:12 amSuch a great recipe! I love creative ways to use canned tuna, and this looks delicious.
Stacey says
16 May, 2017 at 4:50 pmThank you Jean 🙂
Emily @ Recipes to Nourish says
15 May, 2017 at 6:12 pmI bet these are so delicious! Love that beautiful, golden brown crispy crust! Such a fun way to work some fish into meals.
Stacey says
16 May, 2017 at 4:51 pmThank you Emily 🙂
Renee says
15 May, 2017 at 4:22 pmMy kids would fight over those too! I’ll have to make a double batch! Love that aoili!
Stacey says
16 May, 2017 at 4:48 pmThanks Renee, yes it is all about the sauce 🙂
Dianne says
12 May, 2017 at 5:43 pmDoes the nutritional info include the sauce?
Stacey says
13 May, 2017 at 2:18 pmDiane, Yes it does include the sauce in the nutritional data.
jo says
4 October, 2015 at 4:46 amThese look lovely …… do you think they would work without the flax meal? (Im allergic to it) thanks
Stacey says
4 October, 2015 at 9:33 amHi Jo, Yes, they will work without the flax meal, I just add that for extra fiber.
Dianna says
7 May, 2017 at 5:28 pmIf you leave out the flax meal do you increase the almond flour???
Stacey says
8 May, 2017 at 10:56 amHi Diana, yes increase the almond flour to replace the flax meal.
Marsha says
15 July, 2015 at 6:27 pmI 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! 🙂
Marsha says
15 July, 2015 at 6:28 pmThe sauce was AMAZING, too! Went well with both tuna and chicken!
Stacey says
17 July, 2015 at 9:57 amMarsha, 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! 🙂
Jen Atkinson says
2 March, 2015 at 2:45 pmWe made this using salmon and some leftover tilapia and the fish cakes were amazing. Thank you!
Stacey says
3 March, 2015 at 9:04 pmJen, thank you! Salmon and Tilapia would be delish in there! Great idea!
Sara says
22 December, 2014 at 2:00 pmI 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!
Stacey says
27 December, 2014 at 1:57 amSara, 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
Jean says
22 December, 2014 at 7:48 amThank 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.
Stacey says
27 December, 2014 at 1:52 amJean, 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
Diane says
29 July, 2014 at 7:12 pmDo you think this would work with crab? Sounds DEE-Lish!!
Stacey says
30 July, 2014 at 4:35 amDiane, I think they would be really amazing with crab.:)
~Stacey
Maria says
29 July, 2014 at 2:40 amStacey, 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.
Stacey says
30 July, 2014 at 1:35 amMaria, 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
Janet says
10 June, 2014 at 6:33 pmI 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.
Kim Kerwell says
12 June, 2014 at 9:11 pmThese were amazing. We used coconut flour instead of almond flour 🙂
Stacey says
13 June, 2014 at 5:48 pmKim, 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
Stacey says
13 June, 2014 at 5:21 pmJanet, 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