Celeriac and cauliflower smoked mackerel fishcakes
As we reach menopause, many women find that blood sugar management becomes harder, and insulin resistance challenges increase. Lowering carb intake helps manage these issues, and hence I have been looking at some low carb switches to make. In this fishcake recipe I switched out potatoes for a mix of celeriac and cauliflower. You could make these fishcakes with any fish, but I wanted to really boost the omega-3 element with a low-cost sustainable and so used smoked mackerel. It also makes this an easy meal to pull together - width a longer shellfire product like smoked mackerel compared to fresh fish.
Celeriac has about 1/3 the carbohydrate content of a potato, and cauliflower about 1/4.
Because celeriac and cauliflower bind less than mashed potato, you do need to treat the fishcakes with care - but they’re perfect manageable and you can also bake them if you like..
You can roll your fishcakes in a choice of breadcrumbs or seasoned flour - or to keep them gluten free try gram flour or another gluten free flour (I used gram flour for mine)
Next time I make them I'm going to try roasting the cauliflower instead of steaming to add and extra flavour dimension.
All you need (for 2 people)
The veggie quantities are suggested - amend or adapt accoring to what you have to hand, and your appetites!
1 packet smoked mackerel fillets (about 180 - 240g)
180g Celeriac - cut into cubes
180g Cauliflower - cut into florets, and the stem into small cubes
1-2 tsp horseradish sauce (to taste and depending on the heat of your horseradish
Good squeeze of lemon juice - and extra wedges of lemon to serve
Breadcrumbs / flour / gram or other gluten free flour to coat
2 tbsp fresh herbs (optional)
Olive oil
All you do:
Steam your celeriac and cauliflower till soft (best done separately), and mash;
Mash the mackerel fillets roughly with a fork/flake with your fingers and add to the mashed veggies
Mix together adding the horseradish and lemon juice, and any herbs you are using (I had the last of a bunch of parsley). Season to taste with salt and pepper.
Have your preferred coating on a plate - seasoning any flour you are using. With your hands take a handful of the mix and form into a patty. Gently cover with breadcrumbs / flour and place to one side. Continue until all the mixture is used up (you should get at least 4 good sized fishcakes)
You can fry them in olive oil, or sprinkle with oil and bake in a 190C (170 Fan) oven for about 25 mins. Turn the fishcakes carefully half way through cooking.
I enjoyed them with steamed buttered greens and a tomato for the colour!
Notes:
You can keep the outer leaves of the cauliflower and steam for a side dish - I added mine to some lovely spring greens.
This mix of mashed veggies is also a great topping for a fish, shephard's or cottage pie.
Celeriac and cauliflower smoked mackerel fishcakes
