HARRY’S FISHCAKE
7th July 2020
30.43 g fat
13.71 g protein
2.33 g CHO
Kcal: 338
Notes
You can use any oil of your choice.
Harry’s mum suggests serving with spinach cooked in butter, you will need to add it to the values of course.
Ingredients
- 10g Cheese – mature cheddar (grated)
- 8g Coconut oil
- 14g Ground almonds
- 6g KetoCal 3:1 - unflavoured
- 4g Mayonnaise - HELLMANS
- 2g Pesto - green
- 2g Garlic puree – GIA
- 25g Tuna – canned in oil (drained)
- 30g Celeriac
- You will also need some salt and pepper
Instructions
- Reserve 6g of the ground almonds.
- Boil the celeriac, then lightly mash with a fork, add the cheddar, tuna. Gia garlic, pesto,
- KetoCal, mayonnaise and the remaining 8g of ground almond with a little seasoning.
- Mix well forming a ball, then divide into 3 fishcakes.
- Put in the fridge for approximately 30 minutes to firm up (you can skip this if you are in a hurry!).
- Heat the coconut oil in a frying pan.
- Roll the fishcakes individually in the reserved ground almonds.
- Fry in the oil until browned on both sides, making sure they heat right through.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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CLICK HERE FOR DISCOUNTS.