Low-Carb Tuna and Mackerel Cakes

Have you ever found yourself staring into your pantry at the end of a long day, wondering how to transform those cans of tuna and mackerel into something extraordinary? Look no further than these delicious Low-Carb Tuna and Mackerel Cakes! These savory seafood patties are the answer to your weeknight dinner dilemma – ready in just 30 minutes, packed with flavor, and perfect for those following a low-carb lifestyle.

The beauty of these Low-Carb Tuna and Mackerel Cakes lies in their versatility and simplicity. The combination of flaky mackerel and tender tuna creates a texture that’s both satisfying and light, while the herbs and seasonings bring everything to life. Whether you’re hosting an impromptu gathering or simply looking for a nutritious family meal, this easy Low-Carb Tuna and Mackerel Cakes recipe delivers restaurant-quality results without the fuss.

What makes these Low-Carb Tuna and Mackerel Cakes truly special is their crispy exterior that gives way to a moist, flavorful interior. The aroma of herbs and spices will fill your kitchen as they cook, making this dish as pleasing to smell as it is to eat. Best of all, you can prepare these healthy Low-Carb Tuna and Mackerel Cakes using ingredients you likely already have on hand!

Why You’ll Love These Low-Carb Tuna and Mackerel Cakes

• ✅ These Low-Carb Tuna and Mackerel Cakes are perfect for keto and low-carb diets with only 2g net carbs per serving
• ✅ Gluten-free Low-Carb Tuna and Mackerel Cakes use pork rinds instead of breadcrumbs for amazing crunch
• ✅ Ready in under 30 minutes, these Low-Carb Tuna and Mackerel Cakes are ideal for busy weeknights
• ✅ Budget-friendly Low-Carb Tuna and Mackerel Cakes make the most of affordable canned fish
• ✅ Protein-packed Low-Carb Tuna and Mackerel Cakes keep you feeling full and satisfied for hours
• ✅ These Low-Carb Tuna and Mackerel Cakes freeze beautifully for easy meal prep options
• ✅ The herbs and spices in these Low-Carb Tuna and Mackerel Cakes create a flavor profile everyone will love

Ingredients for Low-Carb Tuna and Mackerel Cakes

To make these delicious Low-Carb Tuna and Mackerel Cakes, you’ll need:

• 1 (15 ounce) can mackerel in brine, drained
• 1 (5 ounce) can tuna packed in water, drained
• 1 small onion, finely chopped
• ¼ cup grated Parmesan cheese
• ¼ cup mayonnaise
• 2 eggs, beaten
• 2 tablespoons Dijon mustard
• 2 teaspoons salt-free seasoning blend (such as Mrs. Dash)
• 1 teaspoon paprika
• 1 teaspoon dried sweet basil
• 1 (3.5 ounce) bag pork rinds, crushed
• Butter-flavored cooking spray

Ingredient Notes and Substitutions:

• Fish Options: If you prefer, you can use all tuna or all mackerel for these Low-Carb Tuna and Mackerel Cakes. Canned salmon also works beautifully.
• Herb Variations: Fresh herbs can replace dried ones in these Low-Carb Tuna and Mackerel Cakes – use 1 tablespoon fresh basil instead of 1 teaspoon dried.
• Binding Alternatives: For dairy-free Low-Carb Tuna and Mackerel Cakes, substitute almond flour for the Parmesan cheese.
• Pork Rind Substitutes: For a pork-free version of these Low-Carb Tuna and Mackerel Cakes, use crushed almond flour or coconut flour instead of pork rinds.

How to Make Low-Carb Tuna and Mackerel Cakes – Step by Step

Preparing the Fish Mixture

Step 1:

 Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2: 

In a large bowl, carefully drain and flake the mackerel and tuna, removing any visible bones.

Step 3: 

Add the chopped onion, Parmesan cheese, mayonnaise, beaten eggs, Dijon mustard, salt-free seasoning, paprika, and dried basil to the fish mixture.

Step 4: 

Gently fold all ingredients together until well combined. Be careful not to overmix, as this can make your Low-Carb Tuna and Mackerel Cakes dense.

Forming and Cooking the Cakes

Step 5: 

Place the crushed pork rinds in a shallow bowl or plate.

Step 6: 

Using a 1/3 cup measuring cup or ice cream scoop, portion the fish mixture and form into patties about 3 inches in diameter and 1/2 inch thick.

Step 7:

 Press each patty gently into the crushed pork rinds, coating both sides and edges for that perfect crispy exterior on your Low-Carb Tuna and Mackerel Cakes.

Step 8:

 Place the coated cakes on the prepared baking sheet, leaving about an inch of space between each one.

Step 9: 

Lightly spray the tops of the Low-Carb Tuna and Mackerel Cakes with butter-flavored cooking spray to help them brown.

Step 10:

 Bake in the preheated oven for 15-20 minutes, or until the Low-Carb Tuna and Mackerel Cakes are golden brown and crispy on the outside.

Pro Tips for Making the Best Low-Carb Tuna and Mackerel Cakes

• Drain thoroughly: Make sure your canned fish is well-drained to prevent soggy Low-Carb Tuna and Mackerel Cakes.
• Chill the mixture: If you have time, refrigerate the fish mixture for 30 minutes before forming patties – this helps your Low-Carb Tuna and Mackerel Cakes hold together better.
• Uniform size: Use a measuring cup or scoop to ensure all your Low-Carb Tuna and Mackerel Cakes are the same size for even cooking.
• Don’t overcrowd: Leave space between your Low-Carb Tuna and Mackerel Cakes on the baking sheet to allow air circulation and achieve maximum crispiness.
• Flip halfway: For extra crispy Low-Carb Tuna and Mackerel Cakes, carefully flip them halfway through baking.
• Add vegetables: Finely diced bell peppers or zucchini can be added to your Low-Carb Tuna and Mackerel Cakes for added nutrition and flavor.

Best Ways to Serve Low-Carb Tuna and Mackerel Cakes

These versatile Low-Carb Tuna and Mackerel Cakes can be enjoyed in multiple ways:

1. Classic Plating: Serve your Low-Carb Tuna and Mackerel Cakes with a side of lemon wedges and a dollop of homemade tartar sauce or aioli.
2. Salad Topper: Place warm Low-Carb Tuna and Mackerel Cakes on a bed of mixed greens with a light vinaigrette for a complete meal.
3. Low-Carb Sandwich: Use your Low-Carb Tuna and Mackerel Cakes as a protein filling between slices of keto-friendly cloud bread or lettuce wraps.
4. Appetizer Style: Make mini Low-Carb Tuna and Mackerel Cakes and serve with cocktail picks for an elegant party appetizer.
5. Breakfast Option: Top your Low-Carb Tuna and Mackerel Cakes with a poached egg for a protein-packed breakfast.

For a complete meal, pair these Low-Carb Tuna and Mackerel Cakes with cauliflower rice, steamed broccoli, or a simple cucumber salad.

Nutritional Information for Low-Carb Tuna and Mackerel Cakes

These Low-Carb Tuna and Mackerel Cakes are not only delicious but also packed with nutrients:

• Calories: 230 kcal per serving (2 cakes)
• Protein: 18g
• Fat: 16g
• Net Carbs: 2g
• Fiber: 0.5g
• Sodium: 490mg

These Low-Carb Tuna and Mackerel Cakes are an excellent source of omega-3 fatty acids, which support heart and brain health. They’re also rich in vitamin D, vitamin B12, and essential minerals like selenium and iodine.

Storage & Leftovers

Your Low-Carb Tuna and Mackerel Cakes can be stored for later enjoyment:

• Refrigeration: Store cooled Low-Carb Tuna and Mackerel Cakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: These Low-Carb Tuna and Mackerel Cakes freeze beautifully! Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
• Reheating: For the best texture when reheating Low-Carb Tuna and Mackerel Cakes, bake in a 350°F oven for 10-12 minutes until heated through. Avoid microwaving as this can make them soggy.

Frequently Asked Questions About Low-Carb Tuna and Mackerel Cakes

Can I make these Low-Carb Tuna and Mackerel Cakes in an air fryer?

Absolutely! Cook your Low-Carb Tuna and Mackerel Cakes in an air fryer at 350°F for about 10 minutes, flipping halfway through for golden perfection on both sides.

How can I make these Low-Carb Tuna and Mackerel Cakes spicier?

Add a teaspoon of cayenne pepper or a tablespoon of hot sauce to the fish mixture. You can also include diced jalapeños for a kick in your Low-Carb Tuna and Mackerel Cakes.

Can I pan-fry these Low-Carb Tuna and Mackerel Cakes instead of baking them?

Yes! Heat 2 tablespoons of avocado or olive oil in a skillet over medium heat and cook your Low-Carb Tuna and Mackerel Cakes for 3-4 minutes per side until golden and crispy.

Why are my Low-Carb Tuna and Mackerel Cakes falling apart?

This typically happens if the mixture is too wet or not chilled. Ensure your fish is well-drained and consider refrigerating the mixture for 30 minutes before forming patties.

Conclusion

These delicious Low-Carb Tuna and Mackerel Cakes prove that healthy eating doesn’t mean sacrificing flavor or satisfaction. With their perfect blend of flaky fish, aromatic herbs, and crispy coating, they’re sure to become a staple in your low-carb recipe collection. Whether you’re following a ketogenic diet, looking for high-protein meals, or simply wanting to incorporate more seafood into your routine, these Low-Carb Tuna and Mackerel Cakes deliver on all fronts.

The simplicity of preparation makes these Low-Carb Tuna and Mackerel Cakes perfect for busy weeknights, while their impressive presentation and taste make them suitable for entertaining guests. Plus, with their excellent freezer-friendly nature, you can always have a batch ready for those nights when cooking from scratch isn’t an option.

Have you tried making these Low-Carb Tuna and Mackerel Cakes yet? We’d love to hear your variations and serving suggestions in the comments below! Don’t forget to share this recipe with fellow seafood lovers and low-carb enthusiasts.

Now you know how to make the most delicious Low-Carb Tuna and Mackerel Cakes at home – enjoy!

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