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I think it helps on the 'movement' front but as I eat lots of veggies and salad I am not sure I need help! It is also a good source of Omega's 3 and 6 (heart friendly oils)
Just whipping up a batch of flax meal pancakes for brekkie - they will be smothered in Joseph's sugar free maple syrup - yummmmmm
What was the sauce Lynn. They looked nice. I have celeriac festering in the fridge and haven't worked up the courage to even say hello to it, never mind prepare it lol
For prep and cooking just treat it like a swede that needs a bit less time to cook. I find the taste quite bland so it is useful for adding to things without overpowering the flavour of it.
The sauce was a colman's packet mix made with half milk and half water to lower the carbs. I was going to make my own but forgot the parsley!! Damn my thyroid!
I was luck. Not had many changes to meds levels over the years. I do find now that if I occasionally forget meds, by about 1430, I feel the difference so can take it when I get home. Good luck at docs
I have recently started eating fish when out, and have a small cooked salmon steak in the freezer. I intended experimenting with celeriac fishcakes so was pleased to read this post.
Just wondering about the quantities for two people, and how to squeeze the celeriac?
There should be a ban on photo's like this, it is not in the best interests of weak minded diabetics like me. I shall drool and dream of these all day now...😱😉
I am trialling using celeriac instead of spud. I have some cooked and mashed and now sat in the colander, which is lined with kitchen towel, to drain and hopefully dry out a bit more over night.
I am going to mix in some ground flax seeds to 'beef' it up a bit and give it more substance before I add the flaked fish.
I will report back tomorrow afternoon if lunch has been remotely edible! 🙄
I am sure it would slow down the peak but that’s not always helpful with type 1 because it makes it even more complicated working out the timing. Also I like the fact that one of our five a day is in the fishcake!
I found a recipe for salmon fishcakes on the BBC website and adapted it, using 1.5 times as much celeriac as potato because of Lyn’s advice re squeezing out the water. I dried the celeriac out in the oven though as I didn’t enjoy the experience of squeezing the cauliflower when making a cauliflower pizza base. They turned out well although they were very fragile and I burned them a bit in my efforts to cook the fish thoroughly - as I was until very recently vegetarian I am a bit wary! Mr Radders said he liked them so I’ll deem it a success!
I boil a 50/50 mix of Maris Piper & celeriac to make mash. Half of this is saved and mixed with salmon (leftovers), prawns and tarragon. Patties are left in the fridge for an hour or two then floured, egged, breadcrumbed (made with crusty white) and shallow fried then oven cooked,
It seems to work well, no need to squeeze moisture out or anything complicated.
I boil a 50/50 mix of Maris Piper & celeriac to make mash. Half of this is saved and mixed with salmon (leftovers), prawns and tarragon. Patties are left in the fridge for an hour or two then floured, egged, breadcrumbed (made with crusty white) and shallow fried then oven cooked,
It seems to work well, no need to squeeze moisture out or anything complicated.
I boil a 50/50 mix of Maris Piper & celeriac to make mash. Half of this is saved and mixed with salmon (leftovers), prawns and tarragon. Patties are left in the fridge for an hour or two then floured, egged, breadcrumbed (made with crusty white) and shallow fried then oven cooked,
It seems to work well, no need to squeeze moisture out or anything complicated.
To be honest, I cook extra salmon, and usually make spare mash so the leftovers don't happen by accident. I do like fishcakes but have to plan in advance as I think they are a bit of a faff if you don't have the leftovers handy.
