Low-Carb Cod Cakes

Serve the cakes with an Asian sauce or vinaigrette instead of tartar sauce and a side of stir-fried vegetables for a totally different variation.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 1⁄4 lbs. cod, cleaned and boned
  • 4 scallions, whites only, chopped (about 1⁄3 cup)
  • 1 egg, lightly beaten
  • 1⁄8 tsp. Tabasco sauce
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 1⁄3 cup bread crumbs
  • 3 Tbsp. olive oil, divided


  • Cut the fish into large chunks and pulse in a food processor until coarsely chopped, or chop by hand using a very sharp knife. Transfer to a medium-size bowl and add the scallions, egg, and Tabasco; mix well. Season with salt and pepper, then form 8 equal patties. Dredge them in the breadcrumbs and shake off any excess.
  • Heat 1 tablespoon of oil in a large nonstick sauté pan over medium-low heat. Cook the patties on each side for about 4 minutes or until they are golden brown. Turn them over and cook for about 5 minutes or until brown and cooked all the way through.