Free Healthy Recipe - Celeriac and Salmon Fish cakes

Dairy free, Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

Fish cakes are a real crowd pleaser. I like to serve these with a green chilli jam and some lightly baked kale. Made with celeriac they have a lower carb content and are more suitable for people with high blood sugar.

Ingredients

500 grams celeriac, peeled and diced

1 tbs extra virgin olive oil (see olive oil)

1 cup water

1 tbs lemon juice

210 gram canned red salmon, drained

2 tbs dill, roughly chopped

cracked black pepper

½ tbs extra virgin olive oil (see olive oil)

Method

Preheat the oven to 180 C

Heat the olive oil in a pan and add the celeriac. Saute for about 5 minutes.
Add the water and lemon juice and simmer for 20 minutes or until tender and the water has virtually all absorbed
Remove from the heat and allow to cool slightly.
Flake the salmon through the celeriac and stir through the dill. Season with pepper.
Using your hands, mould into 6 even sized patties. Brush each side of the patties with a little olive oil
Heat a seasoned grill pan and sear the patties for about 2 minutes each side.
Transfer to a baking tray lined with paper and place in the oven to heat through for about 12 minutes.

heat through

Makes 3 servings

Prep Time:	25 mins
Cooking Time:	20 mins
Ready in:	45 mins
Suitable for:
Dinner, Lunch

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Nutritional Information - Per Serve
Kj	1068 kj
Calories	255 kcal
Fat	16 g
Saturated Fat	3 g
Total Carbohydrate	15 g
Total Protein	14 g
Fibre	3 g

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