Keto Fish Cakes with Roasted Red Pepper Salsa

Directions

1. 1
   To make the keto fish cakes:Chop the fish into pieces about 1/2 inch in size.
2. 2
   Combine the chopped peppers, parsley, garlic, onion, olive oil, lemon juice, and sweetener in a small bowl.Stir well to mix.Store any leftovers in the refrigerator for up to one week.
3. 3
   Combine the chopped fish, parmesan, mayonnaise, mustard, Worcestershire, Creole seasoning and fresh parsley in a medium-sized bowl. Stir well until fully mixed.
4. 4
   Heat the oil in a non stick sauce pan over medium high heat until shimmering.Form the fish mixture into 8 patties, about 2 inches in diameter.Fry the patties in batches for about 2 minutes per side, or until golden brown on the outside and cooked through.