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.