Seafood Cakes

The almighty burger is an American staple. You can get one anywhere. Today I'd like to take the "patty" concept and change it up by using fish. It's not a bad idea to incorporate fish into your weekly meal selection and leave the meat from legged animals for another day. Michael Pollan "Food Rules" state:

EAT FOOD - what your great-grandmother would recognize

NOT TOO MUCH - obesity, heart disease, diabetes are all linked to excess weight

MOSTLY PLANTS - treat meat as a side - Meat preference should no legs over 2 legs, 2 legs over 4 legs.

Today we are going to look at "no legs" options for the almighty burger. These recipes are easy to prepare. You are going to love them. Wrap them in lettuce, collard greens, seaweed for a nice grain-free sandwich or make wraps from coconut flour, zucchini and plantains.


There is no need for extra fat in this dish. Baking the cod cakes makes them healthy with less mess in the kitchen.

  • 7-8 ounces of Wild Caught Cod

  • 2 eggs

  • 2/3 to 3/4 cup almond flour (use more if you have less fish)

  • 2 tbsp coconut flour (make sure it’s not clumpy)

  • 1/2 tsp minced garlic (about 2 small garlic cloves)

  • 1/2 tsp sea salt

  • 1/2 tsp black pepper

  • 1/4 tsp cumin

  • 5 basil leaves (chopped and stems removed)

  • 2 thyme sprigs (stems removed) or 1/4 tsp dried

  • creamy Marinara sauce is optional. See below.

  1. Preheat oven to 350F. Line a baking tray with foil or grease it well.

  2. Next make sure your cod is washed, skinned removed, and then cut or pulled into small pieces. Similar to that of canned fish.

  3. In a small bowl, lightly beat or whisk your eggs.

  4. Next place your cod, flours, spices, and garlic a bowl. Add in your eggs and mix again.

  5. Fold in your herbs.

  6. After mixing, grab a handful (about 1/4 to 1/3 cup) of the batter and roll into a ball.

  7. Place on baking tray.

  8. Repeat until you have 6 cakes.

  9. Press cakes flat with hand or spoon. Cakes should be about 3 inches wide or so.

  10. Place in oven for 15-20 minutes or until golden brown and you can see fish is no longer opaque.

  11. Remove and let cool.

  12. Season with extra garlic, salt, pepper, if desired.


  • This is optional. I mix 1/2 to 2/3 cup tomato sauce with 1 tbsp paleo mayonnaise and 1 to 2 tsp tabasco or another hot sauce. You can also just add in red pepper or paprika to spice it up.


I​ love crab cakes and make them quite often. Canned crab is easy to find. Saute your veggies and add a binder and you're ready to eat in minutes.


  1. 8 ounces of crab meat

  2. ¼ cup onion, diced

  3. ¼ cup red pepper OR celery, diced (use celery if you do not prefer red pepper taste)

  4. ½ cup gluten free bread crumbs

​ (or coconut flour, sunflower seed meal, flax meal)​

  1. ½ teaspoon baking powder

  2. ½ teaspoon dried parsley

  3. ½ teaspoon mustard powder

  4. 1 Tablespoon mayonnaise

  5. 1 teaspoon Old Bay Seasoning

  6. 1 Tablespoon fresh chives or 1 teaspoon of dry chives

  7. 1 egg

  8. 1 teaspoon lemon juice

  9. ⅛ teaspoon of cayenne pepper (optional)

  10. sprinkle of black pepper and Himalayan salt


  • Southwest Dipping Sauce:

  • ½ cup non-fat Greek Yogurt

  • 1 ​t​ablespoon butter, melted (can use vegan butter)

  • 1 teaspoon of lemon juice

  • 2 teaspoons honey

  • 1 teaspoon white vinegar

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon paprika

  • ¼ teaspoon cumin

  • ¼ teaspoon garlic

  • ¼ teaspoon Himalayan salt

  • ¼ teaspoon dry oregano


  • In a small bowl whisk together Greek yogurt, lemon juice, honey white vinegar, ¼ teaspoon cayenne pepper, paprika, cumin, garlic, salt and oregano. Blend in the melted butter. Set in the refrigerator until ready to use.


  • Preheat the oven to 375 degrees F. Line a baking pan with parchment paper.

  • In a small bowl whisk together the egg, mayonnaise and lemon juice. Set aside.

  • In a medium size bowl combine the lump crab meat, onion, red pepper, bread crumbs, parsley, mustard powder, black pepper, salt, Old Bay Seasoning, chives and cayenne pepper. Break up the chunks of lump crab meat first or as you mix. Blend until all the ingredients are combined then add the egg and mayonnaise mixture. Combine well.

  • With a spatula section the crab cake mixture into four sections. With your hands, form each section into a patty and place on the prepared baking sheet.

  • Bake for 15 minutes then flip the crab cakes. Then bake the other side for 10-15 more minutes. Turn on the broiler and broil for 3-5 minutes or until the tops are slightly browned. Garnish with extra chives and serve with Spicy Greek Yogurt Aioli Sauce


​Canned salmon is budget-friendly. You get all the nutritional benefits in a can. You'll love these salmon cakes.

  • 5 oz salmon (Canned or finely diced cooked salmon, skin off)

  • 1/2 tsp garlic (minced)

  • 1/3 cup sweet potato, squash, or pumpkin (pureed or mashed)

  • 3 to 4 tbsp coconut flour (see notes)

  • 1/4 tsp regular or smoked paprika

  • 1/4 tsp fine kosher or sea salt

  • 1/4 tsp black pepper

  • 1/4 tsp curry powder (optional)

  • 1 rosemary sprig or 1 tsp dried herb of choice

  • 2 eggs

  • 1 tbsp oil or butter for the pan

  1. First mash up your salmon. If you are using fresh versus canned, remove any extra skin.

  2. Place your salmon in a bowl and then add in your mashed or pureed veggies (see notes for cooking options). You can used canned pumpkin or sweet potato for a fast prep. Mix together.

  3. Next add in coconut flour 1 tbsp at a time. You will need only 3-4 tbsp depending on the type of salmon you use. Then mix in herbs and seasonings. Mix Together.

  4. Lastly, add in your 2 eggs.

  5. Mix well until the batter is thick enough to get be able to form patties. If batter is too runny, add 1 tbsp more coconut flour.