Tag: main courses low carb

Dr Rangan Chattergee: Baked salmon fishcakes

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Adapted from Dr Rangan Chatterjee’s website.

Baked Salmon Cakes

These fishcakes are an easy way to nourish your body and enjoy a flavourful meal.

1 tablespoon avocado or olive oil

6 oz can of wild salmon or 6 oz of cooked salmon

1/2 medium red onion finely chopped

1 large egg, beaten

1/4 cup finely chopped almonds

1/2 teaspoon of salt

1/4 teaspoon finely ground black pepper

1 cup ground almonds

one lemon cut into wedges (optional)

finely chopped parsley leaves (optional)

Mayonnaise (optional)

Method

Pre-heat the oven to 425 degrees. Grease a baking sheet with oil and put it in the oven to heat.

In a medium bowl, shred the salmon into small flakes with two forks. If you are using canned salmon add the liquid into the bowl.

Add the onion, egg, chopped almonds, salt and pepper and mix well.

Stir in the almond meal. If you are using canned salmon, the mix could get a bit slushy, and if this is the case, add additional ground almonds.

Form two large patties.

Put in the oven on the top rack. Bake for 10 mins. Then take out and turn over the patties. Bake for a further 10 minutes.

Serve immediately with lemon wedges and parsley garnish or mayonnaise.

Spicy Peanut Pork

Emma2 Comments

diabetes dietPeanut butter is one of my favourite foods. Of course it’s incredible on toast, but toast is out of bounds when you are low-carbing. It’s great as a snack though with apple slices or sticks of celery. You can choose the worthy peanut butter – the stuff without sugar or salt – but I suspect most people love the cheap stuff. I find most own-brand peanut butter indistinguishable from the brand leaders.

Anyway, I created a new recipe this week – Peanut Pork. It’s basically a satay sauce type recipe that makes the most of peanut butter and pork, two ingredients I really love. You can double it up easily enough to serve more people.

Spicy Peanut Pork

  • Servings: 2
  • Difficulty: easy
  • Print

  • 200g, pork shoulder steak
  • 50g creamed coconut
  • 1 tbs, coconut oil
  • 75g crunchy peanut butter
  • 2 spring onions, sliced
  • 75g baby sweetcorn chopped in half
  • 1 medium red pepper, sliced
  • 50g mange tout
  • 300mls boiling water
  • 2 red chillies, finely sliced (keep the seeds if you like your food spicier)
  • Salt and freshly-ground black pepper

Cut the pork steak into evenly-sized cubes (about two centimetre squared).

Melt the coconut oil in a wok and add the spring onions, pepper and baby sweetcorn. Stir-fry for five minutes.

Chop the creamed coconut up and add this and the peanut butter to the boiled water. Whisk well to combine. Add this to the vegetables and bring to a simmer. Add the pork and allow to simmer for five minutes. Add the mange tout and simmer for another five minutes.

Season to taste with the salt and pepper.

Serve with cauliflower rice or in bowls with a spoon.

Allow 20g of carbs per portion.