Stage two: Celeriac and salmon fishcakes with low-cal tartare sauce 

These low-carb fishcakes are perfectly accompanied by homemade tartare sauce (once you taste it you’ll never go back!). Make sure to steam rather than boil the celeriac or the mixture could end up too wet to shape nicely.

Prep time 15 minutes

Cook time 30-35 minutes

Serves 2

Calories per portion 420

½ small celeriac (around 280g), peeled and cut into 2cm cubes

200g tinned salmon

5g fresh flat-leaf parsley, finely chopped

5g fresh dill, finely chopped

zest of 1 lemon

40g panko breadcrumbs

20g plain flour

1 medium egg, whisked

1 tbsp olive oil

100g mixed leaves, such as watercress, spinach or rocket

salt and pepper

Tartare sauce

100g full-fat Greek yogurt

5g Dijon mustard

30g capers, roughly chopped

4 cornichons (around 10g),

roughly chopped

5g fresh flat-leaf parsley, finely chopped

5g fresh dill, finely chopped

3g fresh tarragon, leaves picked and finely chopped (optional)

zest and juice of ½ lemon

salt and pepper

•  To make the tartare sauce, mix all of the ingredients together in a small bowl, season to taste and set aside. The sauce can be made ahead of time and kept in the fridge.

•  Place the celeriac in a sieve, colander or bamboo steamer and place over a pan of simmering water. Cover with a lid or tinfoil and steam for 20-25 minutes until soft. Carefully transfer to a bowl and leave to cool.

•  Mash the celeriac and flake in the salmon. Add the herbs, lemon zest, 10g of the panko breadcrumbs, a generous pinch of salt and pepper and mix until evenly combined.

•  Shape into four fishcakes, making sure to squeeze each one tightly between the palms of your hands so that they don’t fall apart when cooking. Refrigerate for 10 minutes to firm.

•  Meanwhile, place the flour, egg and remaining breadcrumbs into three separate bowls. Dip each fishcake first into the flour, making sure it is evenly coated, then into the egg, shaking off any excess, and finally into the breadcrumbs.

•  Add the olive oil to a frying pan over a medium heat. When hot, fry the fishcakes for about 6 minutes, turning halfway through, until golden brown on each side. Turn them on to their sides and brown the edges, being careful not to burn your hands. The fishcakes will be solid enough to stand on their sides quite easily.

•  Serve with a spoonful of tartare sauce and a handful of green leaves.

  See the ‘Related Articles’ box below for all the recipes 

©Roy Taylor 2020. recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe