Tag Archives: fishcakes

Low Carb Fish – 12 fish cakes £1.84 or 16p per cake.

 

Now, I cooked and wrote down this recipe a few weeks ago, but never got around to post it to my blog. Being busy with Toddler “Blip” and having a few rough days again with Hyperemisis Gravidarum.

Now, why I though, making fish cakes for my husband was a good idea when feeling rubbish.. (it must be love).. At least I’m much better than in the beginning of the pregnancy, and managed to survive it, with only a couple of times having to lay down on the sofa… Ohh.. I can’t wait to see Baby “Flipper”.. until week 30 of my pregnancy, I couldn’t even open a cookbook, I was feeling so badly.. but now I can actually manage. I’m still on 3 different types of medication, and the one day I forget even one pill I’m in big big trouble. But then the family still needs to be fed.

What surprised me mostly, was that when I served this for Toddler “Blip” he happily ate a whole fish cake and asked for seconds. I served it with potatoes for him (he needs the carbs) and some salad. I ended up having a rice cracker. Which is totally against my house rules, which states that everyone eats the same or go hungry, no I don’t actually starve Toddler “Blip” but he has to try the food. If not, I’ll end up cooking 3 different types of dinners, which I can’t be bothered to do. But having Hyperemisis Gravidarum, whatever, gets you through is allowed.

My husband had it with a huge portion of salad with homemade Tartare sauce. The following day he took it with him for lunch, with salad and some fried Halloumi on the side.

I should add that I felt so horrible when I cooked this that I never managed to take a picture of the fishcakes on its own. The picture was taken by the husband when he put together his lunch in the morning!.

The husband did ask me to make it again for him, and for me, that is always a good indicator to if he likes the food or not. I must admit that I won’t be making anything with fish again for a whilst… not until I’m well over this pregnancy!!

Low Carb Fish cakes

Serves 4 – Makes 12 small cakes.

Ingredients:

200g white fish deboned
50 g of either Rocket, Spinach or Watercress (I used a mixture of all 3)
1 small onion
2 garlic cloves (optional)
1 large egg (or 2 small eggs)
1 tsp salt
1 tsp pepper
1 tsp turmeric
½ tbsp lemon juice (optional)
Zest of a lemon (optional)
2 tbsp veg oil for frying

Method:

If the fish is frozen, ensure to fully defrost the fish before preparing the fish cakes. In a food processor, coarsely chop the fish, (make sure it doesn’t become mushy). Then put the mixture into a bowl, (if the fish was frozen beforehand, you may want to put it in a colander to ensure any excess liquid drips off).

In the same food processor, add the onion, garlic, and rocket/spinach and mix until it has become finely chopped. This could be done by hand as well.

Mix it all together, adding, salt pepper, turmeric, lemon juice and the zest of a lemon.

Form the fish cakes into 12 small fish cakes or 8 larger ones. Then fry until golden in vegetable oil in a frying pan, make sure to not flip them too early, as this will make them break up.

These fish cakes can be enjoyed either cold or hot.

Carb count

I used the Fitness Pall App to calculate this.

Because there is no potato, or flour in this recipe, 12 fishcakes, comes in at 11 Carbs in total, which about 2.75 per person. – It does however, mean that the texture is different compared to normal fish cakes, and they break up more easily when cooking them.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017)

Ingredients:

Tesco Everyday Value white fish fillets (£2.00 /520g)x200g =77p
Rocket/spinach/watercress (£1.00/80g)x50g =63p
Onion 5p
Garlic 6p
Egg 8p
Salt 1p
Pepper 1p
Turmeric 2p
Lemon juice – 18p (approximately ½ lemon).
Zest of a lemon – Free, as you are using the lemon for juice.
Veg oil  (£2.95/3000ml)x30 ml = 3p

Total cost = £1.84 for 12. Per fish cake 15p

 

 

 

 

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Store cupboard fish cakes, super easy and cheap (15p per fish cake)

One thing I always stock up on is tinned potatoes and tinned fish, I also know these are some of the stables that you often find in the foodbank donations. It doesn’t need to be plain tinned fish and you can combine different types. If you got a spicy Mackerel, it will just change the taste slightly.

I like to have tinned fish like Mackerel, sardines, tuna etc. in my store cupboard mainly  because we always had that when I was a child on rye bread. Now a day its rarer I would eat it like that, because there is so many options for toppings you can put on your bread instead. Also, rye bread is a bit rarer to have here in the UK. Saying that tinned fish is a very good way of getting your weekly amount of recommended Omega-3.

The tinned potatoes, is perhaps a bit more of a strange thing to have as a back up. The reason I like to have them in my cupboard is because back home in Denmark we use them to make caramelised potatoes for our roast pork at Christmas time. But I will write about that another time.

The good thing about both tinned potatoes and tinned fish is that they are already cooked, so in theory you could just open the tins and eat it straight out of the tin. But to be honest that’s not the most exciting thing to do in life. So instead, I like to Jazz it up a bit and make fish cakes.

You could also use fresh potatoes for this which is also cheap, takes slightly longer if boiling them from scratch or alternative use the leftovers from the day before. I hate waste and always try and use any leftovers we got, that is better for the environment and also for my wallet.

With fish cakes there is so many different ways you can make them, but this recipe is for the simplest way really. Then you can jazz it up however way you want. I have used a ratio of 50/50 so the equivalent amount of fish to potatoes, however, if you need to bulk them out a bit, you could easily do more potatoes than fish.

Fishcakes – the simple recipe

Makes 12

Ingredients:

2 x 125g Tinned Mackerel (boneless preferred)
250g tinned Potatoes
Handful fresh Parsley (or a tablespoon of dried parsley)
2 teaspoons lemon juice from bottle (or the zest and juice from ½ a lemon)
pinch of Salt and Pepper
100g plain flour or 100g breadcrumbs to coat the fish cakes in
2 tbsp veg oil for cooking the cakes in

Method:

  1. Firstly add the tinned tomatoes into a bowl and mash them up with a potato masher, then add the mackerel (without any liquid) to the bowl. And mix it together, but don’t over mix, you still want some nice pieces of fish in it.
  2. Then add the Parsley, Lemon juice (and zest if using) together with salt and pepper. Have a taste and adjust the flavours.
  3. Now form them into fish cakes and if you got time place them on a plate and let them rest in the fridge for at least 30 min. Take out the fish cakes and coat them either in the bread crumbs or the flour.
  4. Pour the oil into a pan and on a medium heat cook the fishcakes on both sides. Remember, the inside is already cooked so you don’t need to be over cautious with cooking them through. They should have a nice colour on the outside though.

I like to serve it with salad, homemade Tartare sauce and a wedge of lemon. But even just with some mayo and lemon juice from a can it is delicious.

Cooks tip: I tend to only cook, however, many we need. When I cooked it on Friday it was just for the toddler and me and I made 3 small cakes for me and 1 for the toddler and froze the rest. You can either cook them from frozen or defrost them and cook. It’s a really nice standby meal to have in the fridge.

Surprisingly, the tinned potatoes fries quite nicely in a bit of oil and is nice to have on the side with the fish cakes. Alternatively, decant them, put them in a bowl in the fridge and use it for another meal. If using fresh potatoes, just make sure to only cook the amount you need!

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017). I grow my own parsley and I always make bread crumbs from the odd end of bread we don’t finish. This brings down the price a lot. However, to make it fair for everyone all the prices are based on Tesco prices.

Tinned Mackerel £1.32
Tinned Potatoes 16p
Handful fresh Parsley 25p
Bottled lemon juice 2p
Salt and Pepper 2p
Plain flour 4p
Veg oil 3p

Total cost: £1.84 for 12 or 15p per fish cake