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Salmon Fish Cake

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  • 2:1 Ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 10 minutes
  • COOK TIME: 40-50 minutes

This ketogenic diet recipe provides approximately:

Total Fat

IDDSI Level 6 Soft & Bite-sized:
Step 1

Preheat oven 200°C/fan 180°C/gas mark 6.

Step 2

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.

Step 3

Add celeriac to a bowl with K.Quik and butter, blend to a smooth mash.

Step 4

Heat oil in a frying pan over a medium heat. Add salmon and fry for 5 minutes, until cooked.

Step 5

Add salmon, egg and mixed herbs to celeriac mash and mix thoroughly.

Step 6

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.

Step 7

Bake in oven for 25-30 minutes (don’t allow fish cake to get crispy).

Step 8

Once cooked, mash with a fork and serve.

For alternative textures:

Below you’ll find guidance on how to achieve a different texture for this recipe, if required.

IDDSI Level 4 Puréed:
Step 1

Repeat steps 1-7 of IDDSI level 6 method.

Step 2

Transfer to a jug, add 40ml boiled water and blend until a smooth thick purée is achieved

IDDSI Level 3 Liquidised:
Step 1

Repeat steps 1-7 of IDDSI level 6 method.

Step 2

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