Annb
Expert
I've just checked that out - looks good, so I'll give that a try. Many thanks.
Another good idea. Might be a bit eggy, but if I put some fish sauce in it might make it more fishy.
I've just checked that out - looks good, so I'll give that a try. Many thanks.I often use the salmon cakes recipe on onceuponachef website. I just omit the breadcrumbs and they hold together fine; although I do pop them in the freezer to firm up a bit. I’ve cooked them in a skillet on the stove, in an air fryer and on a grilling plate on the bbq, all without them falling apart. The recipe makes lots so I usually freeze most of them anyway.
Another good idea. Might be a bit eggy, but if I put some fish sauce in it might make it more fishy.Or you could make "cakes" by mixing the fish with beaten egg and turning out into bun tins to bake like....buns.
For next time, what about a frying pan to save you the slippery trips?Dinner was supposed to be easy, ready made lamb shwarma with veg but the oven where are staying refused to heat up and there is no microwave or airfryer.
Glass of red while I panicked.
Being a ready meal I wanted to make sure it was fully cooked, according to instructions. The bits of meat were very thick, but yes, it did cross my mind as a last resortFor next time, what about a frying pan to save you the slippery trips?
I'm sure you're able to fry thick bits of meat until done!Being a ready meal I wanted to make sure it was fully cooked, according to instructions. The bits of meat were very thick, but yes, it did cross my mind as a last resort
I use cauliflower rice. Cook it in a pan with some butter for about 5 mins (just to soften it a bit). Season - obviously! I have also been known to add crushed garlic to it. Cook the fish in a little butter (just to flake level).The fish were larger than I expected so I have a haddock tail-end and a salmon tail end and trimmings left after prepping my fish for this evening. I am baking the larger pieces and will make something later with those, but there are still some little pieces that I thought I would make into some kind of fish cakes but, obviously, can't use potato to hold it all together.
Does anyone have a recipe for low carb fish cakes? I have a bottle of fish sauce and I have some coconut flour and some eggs which might come in handy. Also have some of the celeriac left over.
That sounds good too. And extra veggies from the cauliflower.I use cauliflower rice. Cook it in a pan with some butter for about 5 mins (just to soften it a bit). Season - obviously! I have also been known to add crushed garlic to it. Cook the fish in a little butter (just to flake level).
Let it cool, then flake the fish, mix with cauliflower rice, and then I add lemon zest, parsley, and chopped spring onion. Form into patties.
I vary at this point. Sometimes, I dip the patties in egg, then coat in my crumb mix of almond flour, milled flax, and parmesan. Other times, I just add it to the mix. If you are going to "crumb" them, the patties will need a chill in the fridge. They freeze well too.
Ground up pork scratchings will do a similar job or try some cheese to bind. I often find that things bind together better than you’d think. Having them very cold prior to cooking also helps.The fish were larger than I expected so I have a haddock tail-end and a salmon tail end and trimmings left after prepping my fish for this evening. I am baking the larger pieces and will make something later with those, but there are still some little pieces that I thought I would make into some kind of fish cakes but, obviously, can't use potato to hold it all together.
Does anyone have a recipe for low carb fish cakes? I have a bottle of fish sauce and I have some coconut flour and some eggs which might come in handy. Also have some of the celeriac left over.
@Annb a couple more for you. One with a video, the others are pics (one pic relates to the video).Ground up pork scratchings will do a similar job or try some cheese to bind. I often find that things bind together better than you’d think. Having them very cold prior to cooking also helps.
We used these for chucking oysters and filleting fish with professional knives, should work for grating as well!I have come to the conclusion that the solution to the grating and cuts is chain mail gloves!
You could freeze it, unless it has already been frozen.We used these for chucking oysters and filleting fish with professional knives, should work for grating as well!
And I finally beat @AndBreathe at advising a kitchen implement!
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The combination of not feeling like cooking and having to eat myself a way through all my impulsive birthday shopping in the German supermarket is perfect!
Another meal I thoroughly enjoyed, will eat more veggies after I've saved the smoked salmon by eating it, the rest needs to be eaten tomorrow.
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I froze some stuff as well, but for now I'm really enjoying my meals, so no need for freezing!You could freeze it, unless it has already been frozen.
Today usual brekkie of slice LC toast and lots of tea.
Lunch was more of the delicious Irish farmhouse cheese (Durris, new to me) with a thin rind with three tiny plum toms and chopped cucumber. mug of tea.
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You can tell I’m no food photographer or I would have placed the cheese over the chip in the plate!!!
Supper will be 3 high pork and herb sausages again from the farm shop and broccoli and very small spoon of Mr PM’s baked beans.
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