There is something truly special about finding a recipe that feels elegant but is actually incredibly easy to throw together on a busy weeknight. These Tasty Mahi-Mahi Cakes have become a total lifesaver in my kitchen, especially when I want something light yet satisfying without spending hours at the stove. By using convenient canned fish and a few simple pantry staples, we can create golden, crispy patties that burst with fresh seafood flavor. Whether you are sticking to a low-carb lifestyle or just love a good fish cake, this dish is guaranteed to impress!
Ingredients
- Mahi-Mahi (Canned): 1 can (12 oz / 340g), thoroughly drained and flaked
- Seafood Seasoning: 2 tsp (0.35 oz / 10g) Primal Palate or preferred brand
- Egg Yolks: 3 large yolks (approx. 1.9 oz / 54g)
- Onion: 0.25 cup (1.4 oz / 40g), minced finely
- Olive Oil: 3 tbsp (1.5 fl oz / 45ml), for frying
- Fresh Chives: 1 tsp (0.1 oz / 3g), chopped, for garnish
- Fresh Parsley: 2 tsp (0.2 oz / 6g), chopped, for garnish
- Lemon: 4 wedges, for serving
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish to prevent sticking.
- In a large mixing bowl, combine the 12 oz (340g) of drained Mahi-Mahi, 2 tsp (10g) of seafood seasoning, 3 egg yolks, and 0.25 cup (40g) of minced onions until well incorporated.
- Scoop out approximately 2 tbsp (1 oz / 28g) of the mixture at a time and use your hands to shape it into a patty about 0.5 inches (1.3 cm) thick; repeat until all mixture is used, placing the patties into the prepared baking dish.
- Place the baking dish in the preheated oven and bake for 15 minutes until the cakes are set and cooked through; remove from the oven and set aside.
- Heat 3 tbsp (45ml) of olive oil in a skillet over medium-high heat until shimmering.
- Carefully add the baked patties to the skillet and sear for approximately 2.5 minutes per side (5 minutes total) until golden brown and crispy.
- Transfer to a serving platter, sprinkle with 1 tsp (3g) of chives and 2 tsp (6g) of parsley, and serve immediately with fresh lemon wedges.
Nutritional Information
- Calories: 223 kcal
- Total Fat: 14.3g
- Total Carbohydrates: 1.5g
- Dietary Fiber: 0.2g
- Protein: 22.2g
Chef’s Pro Tips for Best Results
- Drain the Fish Thoroughly: Since we are using canned Mahi-Mahi, moisture is the enemy of a crispy cake. Press the fish into a fine-mesh sieve or squeeze it gently with paper towels to remove excess water before mixing.
- Don’t Skip the Chill (Optional): If your patties feel a bit loose after shaping, pop them in the fridge for 10–15 minutes before baking. This helps the fats solidify and keeps the cakes from falling apart during the cooking process.
- Handle with Care: Because this recipe is binder-free (no breadcrumbs or flour) to keep it keto and gluten-free, the cakes can be delicate. Use a wide, thin spatula when flipping them in the skillet to keep that perfect golden crust intact.
- Customize Your Heat: The Primal Palate seafood seasoning is excellent, but if you like a kick, add a pinch (approx. 0.1 tsp / 0.5g) of cayenne pepper or paprika to the mix for a subtle heat that pairs perfectly with the lemon garnish.
Frequently Asked Questions (FAQ)
Can I use fresh Mahi-Mahi instead of canned? Yes, absolutely! If you have fresh Mahi-Mahi, poach or bake 12 oz (340g) of it first until it flakes easily with a fork. Let it cool completely before mixing it with the egg yolks and spices. This is a great way to use up leftover fish.
Are these Mahi-Mahi cakes suitable for a Keto diet? They definitely are. With only 1.5g of carbs per serving and no breadcrumb fillers, these are perfect Keto fish cakes. The egg yolks provide healthy fats and act as a natural binder, keeping the carb count extremely low.
Can I make these seafood patties in an air fryer? You can! For an even quicker version, skip the oven step. Spray your air fryer basket with oil and cook the patties at 375°F (190°C) for 10–12 minutes, flipping halfway through. This method yields a very crispy exterior similar to frying but with less mess.
How do I store leftover fish cakes? Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in an air fryer to maintain that crispy texture. They are a fantastic option for low carb dinner ideas throughout the week.
Conclusion
I really hope you give these Tasty Mahi-Mahi Cakes a try! They are proof that healthy eating doesn’t have to be complicated or time-consuming. Whether you are looking for Paleo fish cakes to fit your lifestyle or just need a quick seafood dinner that the whole family will love, this recipe hits the spot. The combination of savory seafood seasoning and zesty lemon makes these gluten-free seafood patties feel like a gourmet meal without the hassle. If you make them, leave a comment below—I’d love to hear how they turned out!
