LOW-CARB SMOKED MACKEREL FISHCAKES: low carb, easy, make-ahead

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Tasty not-tuna fishcakes for the carb-phobic replace 'taters with celeriac...

Tasty chunky smoked mackerel fishcakes

These very nice fishcakes are a twist on the usual; instead of mild-flavoured tuna, salmon or cod, strongly flavoured mackerel is the name the game (or the fishcake).  

The mackerel is bound with celeriac, not potatoes, and the fishcakes are deliberately chunky.

They're healthy. Celeriac mash is at the low end of the carb scale and though it's texture is similar to potatoes, has fewer calories.   

Smoked mackerel - one of the blog's favourite fishes - is high in essential fatty acids and easier to keep and store than fresh mackerel.  Its  smoky flavour and meaty flakes are a perfect counterpoint to potatoes or rice.  

Serve with a lemon vinaigrette and salad.

Cost: £4.00

Feeds: 6-8

Ingreds

250g peeled celeriac in 1 cm cubes

300 gm smoked mackerel, skinned, bones removed, in large flakes

6 spring onions

zest and juice of 1 lemon

          1 tsp sumac (opt)

salt & pepper

2 med eggs, beaten 

Optional: flour, breadcrumbs, egg or milk

 Method:

1. Set oven to 220C/430F
2. Boil celeriac 8 mins or until tender, drain, place empty pan on the (turned off hob) with the drained celeriac in a strainer on top to dry out; pulse with stick blender until lumps are gone but don't let it get too wet 
3. Mix fish with onions, a pinch of salt & lots of black pepper, lemon zest and juice, sumac if using, in a bowl; try not to break up fish
4. Add celeriac; stir gently until well mixed
5. Add only enough beaten egg to hold mix together; don't make it too sloppy 
6. Shape into 6-8 patties (see Tips below)
7. Place on a rack on a baking sheet; spray generously with olive oil 
8. Bake 10 mins until golden brown or firm to the touch
9. Leftovers can be flash frozen on a tray, wrapped individually in cling film and placed in a bag or container

Comments:

'I liked these; they were tasty but I felt they might be even better with a light breadcrumb coating without adding too many calories.' Retired writer

Tips:

• This recipe was inspired by the 30-Minute Diabetes Cookbook by Katie & Giancarlo Caldesi.  
• a breadcrumb crust adds colour but not many calories; dip raw fishcakes in flour, leftover beaten egg or milk; pat on breadcrumbs; proceed to step 7
• 67goingon50 opted for chunky fishcakes but for the elderly or very young, the mix can be pulsed to a finer texture in a blender.

*adapted from 30-Minute Diabetes Cookbook by Katie &Giancarlo Caldesi by Kyle Books £20  

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission