Smoked mackerel fishcakes

USUALLY fishcakes are held together with carb-laden potato, but these use celeriac which is not only lower in carbs but adds a delicate spiciness. For a twist, add a little green chilli, curry powder or lemon zest. These are ideal to freeze as they are quick to defrost in the microwave or at room temperature. Serve with watercress, mayonnaise, lemon and hot sauce.

PER SERVING: CARBS 3 g PROTEIN 9.3 g FAT 12 g FIBRE 0.8 g CALORIES 158

SERVES 8

250 g celeriac, peeled and cut into 1cm cubes

300 g smoked mackerel fillets

6 spring onions, roughly chopped

Salt and freshly ground black pepper

2 eggs

Salad leaves, to serve

1 lemon, cut into wedges, to serve

PREHEAT the oven to 240 c/220 c fan/ gas 9. Line a baking tray with parchment paper. Boil the celeriac in water for 8 minutes, or until tender. Drain the celeriac and put it in a food processor and blitz. Remove the skin from the fish and discard. Add the flesh to the celeriac in the food processor with the onions, a pinch of salt and lots of black pepper. Whizz briefly and then add the eggs. Blitz again briefly to keep some texture. Don’t worry if the mixture seems wet, it will firm up in the oven. Spoon 8 mounds of the mixture onto the prepared baking tray. Shape into patties. Put these in the oven for 10 minutes, or until golden-brown and firm to the touch. Remove from the oven and serve with salad leaves and lemon wedges — or cool and wrap each in parchment paper to place in a container and freeze.