These are so delicious if you're doing a low-carb diet and just want something flavorful and a little crispy. These can be eaten as an appetizer or a main dish with some sauteed veggies and a salad. Serve with tartar sauce or any sauce that complements fish.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil together in a bowl. Add pork rind crumbs, 1 to 2 tablespoons at a time, until mixture holds together. Form mixture into balls and flatten into 1/2-inch-thick cakes.

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  • Heat a large non-stick skillet over medium-high heat and grease with cooking spray. Arrange cakes in the hot skillet and spray each cake with cooking spray.

  • Cook cakes, working in batches if needed, in the hot skillet until browned, 3 to 5 minutes; gently flatten cakes with the back of a fork. Flip cakes and cook until other side is browned, 3 to 5 minutes. Transfer cakes to a paper towel-lined plate.

Cook's Note:

You can use any seasoning that you have on hand and increase or decrease the amounts to suit your tastes.

Editor's Note:

The nutrition data for this recipe includes the full amount of the pork rinds. The actual amount of pork rinds used will vary.

Nutrition Facts

242.2 calories; 24.8 g protein; 2.2 g carbohydrates; 103.3 mg cholesterol; 593.1 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2016
Splendid recipe - worked quite well, BUT did not fry them. This made enough to bake six large mackerel/tuna muffins in a large muffin tin. Heat was 400 degrees and bake time was 30 minutes. Made the following recipe ingredient tweaks: - Reduced mustard to 1 TBS - Added two minced celery stalks - Used Vegennaise instead of real mayo - Added 1 tsp of dill weed Came out great, but would advise to grease tins with something like coconut butter, butter, margarine. Awesome. Read More
(15)

Most helpful critical review

Rating: 2 stars
06/30/2020
Not a favorite of our family. Too many ingredients and the taste wasn’t there. I make salmon cakes all the time with far less ingredients and greater taste. Read More
28 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/26/2016
Splendid recipe - worked quite well, BUT did not fry them. This made enough to bake six large mackerel/tuna muffins in a large muffin tin. Heat was 400 degrees and bake time was 30 minutes. Made the following recipe ingredient tweaks: - Reduced mustard to 1 TBS - Added two minced celery stalks - Used Vegennaise instead of real mayo - Added 1 tsp of dill weed Came out great, but would advise to grease tins with something like coconut butter, butter, margarine. Awesome. Read More
(15)
Rating: 5 stars
04/26/2016
Splendid recipe - worked quite well, BUT did not fry them. This made enough to bake six large mackerel/tuna muffins in a large muffin tin. Heat was 400 degrees and bake time was 30 minutes. Made the following recipe ingredient tweaks: - Reduced mustard to 1 TBS - Added two minced celery stalks - Used Vegennaise instead of real mayo - Added 1 tsp of dill weed Came out great, but would advise to grease tins with something like coconut butter, butter, margarine. Awesome. Read More
(15)
Rating: 5 stars
12/15/2015
I have made this twice, but with some substitutions! I'm not a fan of mackerel so I just used the tuna. I also didn't have Mrs. Dash, so I used a dash of onion powder and garlic powder, a pinch of salt, and a smidge of pepper. I love it so much as a snack or a light meal when I'm not up for anything too heavy. I've used it as the filling in a sandwich once and was not disappointed. Read More
(10)
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Rating: 5 stars
05/07/2016
Some of us loved these little fish cakes while the tuna purists took one bite and made a face. I followed the recipe exactly, but doubled. One batch would have been plenty. They held together much better than I expected but I couldn't flip them worth a darn so there was a plate of patties and a plate of not-patties. I think I tried to cook too many in the pan at the same time. We had frozen onion rings on the side and some nice green beans. Tarter sauce was nice on the onion rings but not really needed on the patties, they had great fishy flavor. I wasn't sure about the pork rinds at first but I'll make this again. Read More
(6)
Rating: 5 stars
07/21/2014
An awesome low carb twist and very tasty! Read More
(4)
Rating: 5 stars
01/08/2015
These are very very tasty. I didn't have pork rinds so I added a little coconut flour. The seasoning is perfect. Mine were crumbly but that might be because I used coconut flour. Read More
(4)
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Rating: 5 stars
01/26/2016
I did not need to make any changed to this recipe. It was very flavorful. I will save this to my favorites for sure! Read More
(2)
Rating: 4 stars
10/06/2015
I used Old Bay seasoning instead of Mrs. Dash and brushed the cakes with olive oil since I didn't have any spray. They turned out pretty good Read More
(2)
Rating: 5 stars
03/07/2015
Really delicious and easy to make. Read More
(2)
Rating: 5 stars
09/12/2018
Amazing!!! Hubby loved them, followed the recipe exactly except I didn’t use very many pork rinds. Didn’t seem to need it. Perfect for low carb or Keto diet. Hubby says these were better than my old recipe with cornmeal & flour?? Read More
(2)
Rating: 2 stars
06/30/2020
Not a favorite of our family. Too many ingredients and the taste wasn’t there. I make salmon cakes all the time with far less ingredients and greater taste. Read More