Fish keto cutlets

This recipe can be called universal, since most of the components can be replaced in case of food allergies or personal taste preferences.

Ingredients

• 1 tea spoon. crushed lemon zest
• 1 table. spoon. finely chopped parsley
• 2 table. spoon. keto mayonnaise
• ½ tea spoon. celery salt (dried chopped celery)
• 12 pinches of salt
• 12 pinches black pepper
• 60 gr flaxseed flour
• 60 gr grated parmesan
• 1 tea spoon. dijon mustard
• 2 pcs. egg
• 1 table. spoon. olive oil for frying (refined)
• 4 things. lemon wedge (to serve)

Directions

1. Add fish, lemon zest, parsley, mayonnaise, celery salt, salt and pepper to a blender. Mix until smooth.
2. Form 4 portioned cutlets from minced meat.
3. Transfer the patties to a flat plate and place in the freezer for 30 minutes.
4. Preheat the oven to 200C, line the baking sheet with parchment paper.
5. Combine flaxseed flour, parmesan, and black pepper in a small bowl.
6. Whisk the Dijon mustard and eggs together in a separate bowl.
7. Remove the fish cakes from the freezer, roll in the egg and mustard mixture and then in the flaxseed flour mixture.
8. Transfer the patties to a baking sheet and bake for 15-20 minutes, until the patties are completely cooked.
9. For a golden brown crust, fry in a hot skillet over medium heat for 1 minute on each side.
10. Serve fish cakes with keto mayonnaise, tartar sauce, or green salad.