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Paleo Crispy Lemon-Thyme Fish Cakes (GF)- a restaurant-quality way to eat healthy fish. | Perchance to Cook, www.perchancetocook.com
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4.88 from 8 votes

Crispy Lemon-Thyme Fish Cakes (paleo, GF)

Servings: 3 -4
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 58 minutes


  • 1.3 pounds tilapia, ( 6 filets)
  • 1/4 cup lemon juice
  • 2 eggs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp fresh thyme, ( I removed the leaves from the stick until I had 1 tsp of thyme)
  • 1 Tbs horseradish mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cup almond flour
  • 1-1.5 Tbs olive oil


  • Preheat the oven to 400 degrees. Cover a cookie sheet in aluminum foil and put some olive oil on the surface of the aluminum foil. Place the tilapia filets on top and cook for 20 minutes.
  • Once the tilapia is out of the oven and has cooled a little, use two forks to break apart the fish into little pieces.
  • In a separate bowl, mix the lemon juice, eggs, onion powder, garlic powder, mustard, salt, pepper, and thyme together with a whisk until well blended. Then add the fish and 1/2 cup of almond flour to the mixture and mix well with a fork.
  • Put 1 cup of almond flour on a plate.
  • Using a 1/4 cup measuring scoop, scoop some of the fish mixture and form it into a pattie/ cake in your hands. Dunk the top and bottom of each cake in the almond flour mixture that is on the plate and then place the finished fish cakes on a separate plate.
  • Put the fish cakes in the fridge for 30 minutes.
  • Once the 30 minutes is up, heat 1 tbs (add more if you think you need it) of olive oil in a large frying pan over medium-high heat.
  • Cook each fish cake for 4 minutes, then flip and cook for another 4 minutes. Each side should be golden and crispy.
  • Remove them from the pan and place on a paper towel before serving.
  • Makes 8 fish cakes