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