gluten-free

Low Carb Salmon & Cream Cheese Fish cakes

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Prep information

Prep time
15 minutes
Cook time
15 minutes
Serves
1
Recipe by
Michael at Lo-Dough

Nutritional information (per 2 fish cakes)

Calories
347 kcal
Fat
13g
Carbs
10g
Fibre
16g
Protein
39g
Sugar
6g

These tasty, cream cheese filled fishcakes are low-carb & low-calorie

Salmon and cream cheese are a classic pairing, so we thought we'd partner them up in these incredible low-carb fishcakes. Where most fishcakes are bound with mashed potato, we used an egg and a piece of blitzed Lo-Dough, allowing us to keep the carbs right down. We then coated in our Southern style coating and baked... saving on calories, but still packing the finished fish cakes with incredible flavour.

For those of you looking to get protein into your diet, there's plenty here - 39g of it. 

They are deceptively simple to make, filling and super tasty - serve with salad for an amazing lunch or dinner. 

Ingredients

Serves 1
  • 1 piece of Lo-Dough, blitzed to a crumb
  • A 15g portion of Lo-Dough Southern Style Coating
  • 100g tinned Salmon, drained well
  • 1 large egg, beaten
  • 50g light cream cheese
  • A small handful of parsley, chopped
  • 10 sprays of oil
  • Salt & pepper

What you'll need

This diet-friendly recipe is possible with:

Lo-Dough Southern Style Coating

Lo-Dough Southern Style Coating

Regular price £4.59
Buy now

Method

  1. Preheat your oven to 220C/428F. Add the blitzed Lo-Dough, salmon, 2/3rd of the egg and a tablespoon of cream cheese to a bowl and mix well. Split into quarters and then make into rough flat fish cake shapes.
  2. Mixed the remaining cream cheese and parsley together. Add a blob of the cheese and herb mix to the middle of one fish cake and sandwich with another. Mould into a nice fishcake shape than repeat for the second one.
  3. Coat the moulded cakes in the remaining egg and then in the Southern Style Coating crumbs. Spray with the oil and bake in the oven for approx. 15 minutes, or until golden brown outside and piping hot in the middle.
  4. Serve with salad.

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