Low-carb 'burger sized' fishcakes (3 net carbs per serve)

Low-carb 'burger sized' fishcakes (3 net carbs per serve)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 146.0
  • Total Fat: 6.6 g
  • Cholesterol: 45.5 mg
  • Sodium: 55.8 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 17.1 g

View full nutritional breakdown of Low-carb 'burger sized' fishcakes (3 net carbs per serve) calories by ingredient


Introduction

I've calculated this recipe on the basis of having cooked the fishcakes in a combination of olive oil and butter. However, they are also lovely cooked in a virgin coconut oil. I've calculated this recipe on the basis of having cooked the fishcakes in a combination of olive oil and butter. However, they are also lovely cooked in a virgin coconut oil.
Number of Servings: 6

Ingredients

    500g cauliflower (about 1/2 medium head)
    300g pollock fillets
    1/2 cup loosely packed fresh dill
    1 large egg
    2 Garlic cloves
    1/2 tsp mustard seeds
    Salt and Pepper to taste
    10g butter
    1 tbsp olive oil

Tips

Lovely with a dollop of mayonnaise or tartar sauce. Also great with a squeeze of lemon.


Directions

Break cauliflower up into florets and place into a microwave safe bowl. Cover and microwave for around 7 minutes. Set aside to cool. Meanwhile, microwave the fish separately for around 3 minutes until cooked. Then, once it's cooled down enough to handle, break into flakes.

Once the cauliflower is cool enough to handle, use a hand-blender to 'nearly' puree it (not too smooth, leave some small lumps). Add the fish flakes, egg, finely chopped dill, chopped garlic, mustard seeds, salt and pepper.

Heat butter and oil in a large frying pan, and divide the fish mixture into 6 equal portions. Shape the portions into patties, and fry (about 10 minutes on each side).

Serving Size: Makes 6 'burger sized' patties

Number of Servings: 6

Recipe submitted by SparkPeople user WOTSHEWROTE.