Cook the fish: Poach the fish fillets in lightly salted water for 5-7 minutes, or until they are cooked through and flaky. Drain and set aside to cool slightly. Once cooled, flake the fish into small pieces using a fork.

Prepare the fish cake mixture: In a large bowl, combine the flaked fish, almond flour, beaten egg, mayonnaise, Dijon mustard, parsley, green onions, garlic, and lemon juice. Season with salt and pepper to taste. Mix well until the ingredients are fully combined.

Shape the fish cakes: Using your hands, form the mixture into small patties (about 8-10 cakes). If the mixture feels too wet, you can add a bit more almond flour to help bind it.

Fry the fish cakes: Heat olive oil or butter in a large skillet over medium heat. Fry the fish cakes for 3-4 minutes on each side, or until golden brown and crispy.

Serve: Serve the fish cakes hot, garnished with lemon wedges. These fish cakes pair well with a keto-friendly tartar sauce or a fresh green salad.