Tag Archives: Low carb

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

 

 

 

 

Low carb – Toad in the Hole (82p per portion)

Now as I have mentioned a few times the husband is doing a low carb diet and he has lost around 10kg. I’m very proud of him, especially as it is not the first time he has tried losing weight but this time it actually seems to be working.

One of the reasons it seems to be working well for him, is that we are making some more interesting things for him to eat, so he doesn’t feel left out. Also, one thing he has craved is traditional comfort food, one of the things he really craved was Toad in the Hole.

After doing a lot of research online I still didn’t find a low carb Toad in the Hole recipe I liked. There are loads off recipes out there, but all had a lot of things in them I didn’t like.

However, if you follow low carb blogs and recipes, you will see something called cloud bread. I have made this before for the husband, and it is (more or less) an eggy spongy bread thing. However, by merging this with the sausages, and some spices, it works really well as a Yorkshire pudding. Husband was very satisfied and happy with the result.

This really does have to be eaten straight away fort the best result, as it collapses quickly, a bit like soufflé.


Low carb – Toad in the Hole

Serves 4 (if using 8-12 sausages)

1 tsp of oil (for greasing)
4 eggs
50g cream cheese
¼ tsp Cream of Tartar
1 tsp salt
1 tsp pepper
1 tsp mustard powder
1 tsp thyme (fresh is best)

Method:

Heat the oven to 150C Fan Oven

Put the sausages in a 20×30 cm Roasting tin, with 1 tbsp of Oil, then bake for around 20-25 minutes until the sausages are nice and brown

The cloud bread batter takes around 10 minutes to prepare, and it really needs to be poured into the tray straight away when finished. When there is around 15 minutes left of cooking your sausages start making the batter. Separate the egg whites into one bowl and add the egg yolks to another.

Now, with an electric mixer whisk the egg whites together until stiff peaks (you should be able to turn the bowl opposite down and the egg whites shouldn’t fall out)

In the bowl with the egg yolks, add the cream cheese, cream of tartar, salt, pepper, thyme and mustard powder, using the same beaters (no need to wash them) mix to a smooth mixture.

Now, carefully fold the egg whites into the egg yolk mixture one spoonful at the time, make sure not to knock out too much of the air of the egg white mixture.

When ready, remove the baking tray from the oven, remove the sausages, and add the cloud bread mixture to the tray, carefully placing the sausages on top and put it straight into the oven again.

Bake for around 20 minutes until its lightly golden and craggy on the top.

Serve straight away with the onion gravy (See my other recipe, toad in the hole with Onion gravy) and a nice portion of salad.

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: for Toad in the Hole
Sausages £2.50
Veg oil 3p
4 eggs 32p
50g cream cheese 13p
¼ tsp Cream of Tartar 12p
Salt 1p
Pepper 1p
Mustard powder 10p
Thyme 5p

Total price: £3.27 (per portion 82p)