Life Without Diabetes celeriac and salmon fishcakes - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Life Without Diabetes celeriac and salmon fishcakes with low-cal tartare sauce By You Magazine - January 12, 2020 These celeriac and salmon low-carb fishcakes are perfectly accompanied by homemade tartare sauce (once you taste it you’ll never go back!). Make sure to steam rather than boil the celeriac or the mixture could end up too wet to shape nicely. Chris Alack Prep time 15 minutes Cook time 30-35 minutes Serves 2 Calories per portion 420 1/2 small celeriac (around 280g), peeled and cut into 2cm cubes 200g tinned salmon 5g fresh flat-leaf parsley, finely chopped 5g fresh dill, finely chopped zest of 1 lemon 40g panko breadcrumbs 20g plain flour 1 medium egg, whisked 1 tbsp olive oil 100g mixed leaves, such as watercress, spinach or rocket salt and pepper FOR THE TARTARE SAUCE 100g full-fat Greek yogurt 5g Dijon mustard 30g capers, roughly chopped 4 cornichons (around 10g), roughly chopped 5g fresh flat-leaf parsley, finely chopped 5g fresh dill, finely chopped 3g fresh tarragon, leaves picked and finely chopped (optional) zest and juice of 1/2 lemon salt and pepper 1. To make the tartare sauce, mix all of the ingredients together in a small bowl, season to taste and set aside. The sauce can be made ahead of time and kept in the fridge. 2. Place the celeriac in a sieve, colander or bamboo steamer and place over a pan of simmering water. Cover with a lid or tinfoil and steam for 20-25 minutes until soft. Carefully transfer to a bowl and leave to cool. 3. Mash the celeriac and flake in the salmon. Add the herbs, lemon zest, 10g of the panko breadcrumbs, a generous pinch of salt and pepper and mix until evenly combined. 4. Shape into four fishcakes, making sure to squeeze each one tightly between the palms of your hands so that they don’t fall apart when cooking. Refrigerate for 10 minutes to firm. 5. Meanwhile, place the flour, egg and remaining breadcrumbs into three separate bowls. Dip each fishcake first into the flour, making sure it is evenly coated, then into the egg, shaking off any excess, and finally into the breadcrumbs. 6. Add the olive oil to a frying pan over a medium heat. When hot, fry the fishcakes for about 6 minutes, turning halfway through, until golden brown on each side. Turn them on to their sides and brown the edges, being careful not to burn your hands. The fishcakes will be solid enough to stand on their sides quite easily. 7. Serve with a spoonful of tartare sauce and a handful of green leaves. We strongly advise consulting your doctor before embarking on any diet plan. You should also discuss your medication if necessary. The Life Without Diabetes eating plan is not suitable if you are pregnant, breastfeeding or underweight. Buy the book with 20 per cent off Life Without Diabetes by Professor Roy Taylor is published by Short Books, price £9.99. To order a copy for £7.99, with free p&p, until 25 January, call 01603 648155 or go to mailshop.co.uk. Roy Taylor 2020. Recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved