This ketogenic diet recipe provides approximately:
Preheat oven 200°C/fan 180°C/gas mark 6.
Add celeriac to a saucepan, cover with water. On a high heat bring to a boil, reduce heat to simmer for 10-15 minutes or until soft, drain well.
Add celeriac to a bowl with K.Quik and butter, blend to a smooth mash.
Heat oil in a frying pan over a medium heat. Add salmon and fry for 5 minutes, until cooked.
Add salmon, egg and mixed herbs to celeriac mash and mix thoroughly.
Line a baking tray with greaseproof paper. Place a scone cutter on to the lined tray and spoon fish cake mixture in, then remove scone cutter before placing in oven.
Bake in oven for 25-30 minutes (don’t allow fish cake to get crispy).
Once cooked, mash with a fork and serve.
Below you’ll find guidance on how to achieve a different texture for this recipe, if required.
Repeat steps 1-7 of IDDSI level 6 method.
Transfer to a jug, add 40ml boiled water and blend until a smooth thick purée is achieved
Repeat steps 1-7 of IDDSI level 6 method.
Transfer to a jug, add 80ml boiled water and blend until smooth.
K.Quik is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.
- 100g Celeriac, peeled & finely chopped
- 25g K.Quik
- 10g Butter
- 4g Olive oil
- 30g Salmon, skin removed, boneless, finely chopped
- 10g Egg, beaten
- 2 pinches Mixed herbs, dried
