Salmon Fish Cakes
Author: Natalie (Caregiver)
INGREDIENTS:**
g Celeriac, raw
g Butter, unsalted
g Oil, olive
g Salmon, wild, flesh only, raw
g Eggs, chicken, whole, raw
g Cream, fresh, double, including Jersey cream
g KetoCal 3:1 Powder
g Raspberries, raw
Directions:
1. Add celeriac to a saucepan, cover with water and bring to the boil. Cook for 10-15 minutes, until soft, then drain well.
2. Mash the cooked celeriac with a fork then add the butter, oil and Ketocal powder - mix together to form a mash.
3. Cut the salmon into small diced cubes with a sharp knife and add to the mashed celeriac - season to taste with salt and pepper then add the beaten egg.
4. Line a baking sheet with a silicon mat or baking paper.
5. Spoon the mixture onto the sheet as required - you can make 1 big cake or 4 smaller cakes.
6. Bake in a 170 degrees centigrade oven for 10 - 15 minutes until golden brown.
7. Serve straight away or allow to cool before freezing in a container until needed.
8. Can be reheated from frozen at 170 degrees Centigrade until golden brown piping hot throughout.
9. Serve raspberries on the side
Nutrition Information (for entire recipe):
Carbohydrate:
3.1
Calories: 482
Fat:
46
Protein:
12.16
Ratio:
3.01:1
Tags:
KetoCal 3:1 Powder3:1 ratioSavoryMain MealFish
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
