I am pleased to be able to share with you my Low Carb version of Salmon Fishcakes. By using Celeriac instead of potato, these Fishcakes work out at 9 net carbs per portion or 3 net carbs per fishcake. Celeriac is not always available in the UK during the summer, so Butternut Squash would work equally as well, however this would increase the net carbs by 2 per portion; still an excellent low carb tasty meal.
With a high fish content, each portion also contains 37 g of protein. Serve with a lovely fresh green salad, accompanied by Balsamic Vinegar makes a very satisfying main meal or smaller portions would be a perfect starter for entertaining.
Whether you opt for Celeriac or Butternut Squash, you will soon realise that the consistency will be quite different to using white potatoes, because alternative low carb mash does not contain the starch content which helps to stick all the ingredients together. You will just need to handle with care when moving from board to baking tray.
I have used Thai herbs and spices in this recipe, however you could add Italian herbs or Herbs de Provence or just experiment with your own favourites.
Low Carb Salmon Fishcakes
Low carb version of Salmon Fishcakes made with celeriac and fresh salmon.
- 540 Gm Salmon fillets without skin
- 1 Celeriac
- 1 Tsp Easy coriander
- 1 Tsp Ginger paste
- 1 Tsp Lemon grass paste
- 1 Tsp Basil paste
- 1/2 Tsp Red chilli paste
- Salt and pepper
- 2 Tbsp Soy flour (plus approx. 1 tbsp for dusting)
- 1 Egg
- 2 Tbsp Coconut or Olive Oil
Prepare celeriac by removing skin and cubing into approx 2 cm pieces. Place in salted boiling water and cook for about 15 minutes until soft.
Whilst the celeriac is cooking, place the salmon in a frying pan which is half filled with boiling water. Cook salmon for about 6 - 7 minutes until cooked through.
Strain water from salmon. Place salmon in a large bowl and using a fork flake.
Whilst still warm, add all the herbs and spices and season with salt and pepper. Mix everything together.
Once celeriac is soft, strain off water and mash. (Make sure the celeriac is fully drained as you do not want any extra moisture.)
Add mashed celeriac and an egg to the salmon mixture and stir thoroughly. Leave to cool enough to be able to handle mixture.
Pick up a ball of mixture. Size will depend on how big you want your fish cakes. My recipe for 4 portions made 12 x 8cm cakes. Compress mixture using your hands to roll and then flatten onto a very lightly soy flour dusted board. Or if you have round cookie cutters you will find it easier to press the mixture into it to obtain nice even shapes.
Chill for at least 30 minutes.
Preheat oven to 180 C or gas 5.
Lightly oil (using the coconut or olive oil) the bottom of a baking tray and carefully lay out the Fishcakes.
Cook for 15 minutes. Turn and cook on the other side for a further 10 minutes.
You could also fry these but they are very delicate because there is no starch holding them together. In traditional potato based Fishcakes, the starch from the potatoes helps keep them from falling apart.
Nutrients per portion
Fat (g). 12
Net Carbs (g). 9
Protien (g). 37