Keto fish roe cakes

Keto fish roe cakes

Keto fish roe cakes

February 21, 2019
: 4
: 20 min
: 10 min
: 30 min
: Easy

By:

Ingredients
  • 200g fish roe (i used perch roe)
  • 30g onion, chopped
  • 60g extra virgin olive oil (half into the mixture, half for frying)
  • 20g Potex (resistant potato fibre)
  • 70-100g 20% sour cream
  • 2 eggs
  • 100g same fish fillet (can leave it out)
  • 10g fresh herbs (dill, parsley etc)
  • Salt and freshly grounded black pepper to taste
  • Some extra potex or other keto suitable flour for crusting
Directions
  • Step 1 Wash the fish roe and clean the membranes from it.
  • Step 2 Fry the roe and chopped onion with olive oil for couple of minutes. Set it aside and let it cool.
  • Step 3 In a medium bowl whisk the eggs, add the roe-onion mixture, sourcream, Potex, half of the olive oil and season it well.
  • Step 4 Make small patties with wet hands and roll in extra Potex or some other low carb flour.
  • Step 5 Fry them in olive oil from both sides until golden.
  • Step 6 Serve with fresh salad or vegetable wok and garnish with extra sour cream.

NUTRITION (per 100g)

Energy 216kcal
Total Fat 18g
Fat Percentage 74%
Net Carbohydrates 1g
Protein 13g

* Fat percentage will be higher if sidedish is made with oil, e.g. vegetable wok



Leave a Reply

Your email address will not be published.