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Low-Carb Tuna and Mackerel Cakes


"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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25 m servings 242 cals
Original recipe yields 8 servings


  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. 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.

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Read all reviews 14
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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. Ma...

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.

An awesome low carb twist and very tasty!

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 m...

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 ...

I did not need to make any changed to this recipe. It was very flavorful. I will save this to my favorites for sure!

Put on a white corn tortilla with fresh veggies and balsamic vinegar glaze. Delicious!

Really delicious and easy to make.

Finally I find a yummy recipe to use the tuna cans I had. The only other thing I make sometimes is Tuna salad and kids do not like it. Anyway, this is delicious. I did not have pork rinds or Mac...