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Fish Cakes For Diabetics

Healthy Fish & Seafood Recipes

Healthy Fish & Seafood Recipes

Add more fish and seafood to your diabetes meal plan with these tasty and easy-to-make recipes. Bonus: Many of these healthful fish dishes contain omega-3s, which may reduce risk of heart disease and stroke. Add more fish and seafood to your diabetes meal plan with these tasty and easy-to-make recipes. Bonus: Many of these healthful fish dishes contain omega-3s, which may reduce risk of heart disease and stroke. Add more fish and seafood to your diabetes meal plan with these tasty and easy-to-make recipes. Bonus: Many of these healthful fish dishes contain omega-3s, which may reduce risk of heart disease and stroke. Add more fish and seafood to your diabetes meal plan with these tasty and easy-to-make recipes. Bonus: Many of these healthful fish dishes contain omega-3s, which may reduce risk of heart disease and stroke. Continue reading >>

Salmon And Sweet Potato Fishcakes

Salmon And Sweet Potato Fishcakes

Steam yams until very soft, about 20 minutes stovetop or 2 to 4 minutes in a microwave oven. (If using a microwave oven, drape a damp paper towel over the top of the yams.) Cool yams until easily handled by hand. Using your fingers, peel skin from the slices. In a medium bowl, coarsely mash yams with a fork. Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus salt and pepper to taste. Blend until well combined. Shape mixture into 8 cakes, using about one-third cup for each. Arrange fishcakes on a plate, cover and refrigerate 1 to 4 hours. Spread cornmeal over a small plate. Coat a large non-stick skillet generously with cooking spray and heat until hot on medium-high heat. Meanwhile, dredge fishcakes in cornmeal, coating them all over. Cook until golden brown, 3 to 5 minutes on each side. Make the sauce by mixing together in a small bowl the mayonnaise, mustard, rosemary and lime juice. Serve the sauce with the salmon cakes. If desired, serve fishcakes in hamburger buns, preferably whole wheat, along with a lettuce leaf and a dollop of the sauce. Continue reading >>

Diabetic Appetizer - Low Carb Tuna Cakes (step-by-step With Pictures)

Diabetic Appetizer - Low Carb Tuna Cakes (step-by-step With Pictures)

Diabetic Appetizer - Low Carb Tuna Cakes (Step-By-Step with Pictures) The star ingredient of this diabetic recipe has often been underestimated. Just because it is cheap and comes in a can doesn't mean it can't turn into something more refined. For the love of fish, give canned tuna a chance to prove its true potential! This tuna cake recipe might be a good way to do so. It is healthy and low in carbs, so diabetics and weight watchers can enjoy this appetizer guilt-free. For impatient chefs, there's no need to fuss. These tuna cakes can be prepared in just about 15 minutes. Tuna is a healthy choice of protein. The omega-3 fatty acids in tuna can improve your insulin sensitivity and strengthen your heart health. This tuna cake recipe doesn't require bread crumbs or flour. Instead, you'll be using ground whole-grain oats, a complex-carb food that gives you energy without jeopardizing your blood sugar. Oats are packed with magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including those involved in the body's use of glucose and insulin secretion. Bell peppers are not only rich in fiber and cancer-preventing antioxidants, but also all the vitamins and minerals that help protect your vision. Since eye problems are a common diabetes complication, adding some bell peppers to your diet might be a good way to protect your eyesight. Diabetic Tuna Cakes - Ingredients (for about 4 - 6 tuna cakes) Finely chop garlic and green onions. Cut bell peppers into thin rings. Grind oats in a spice mill. Set aside. In a large bowl, combine tuna, ground oats, egg, dried parsley, garlic, green onions, Dijon mustard, salt and pepper. Mix together well with a fork. Heat vegetable oil in a skillet over medium heat. Use a big spoon to scoop up a portion of the tuna mixture. Continue reading >>

Diabetic Living Lemon And Parsley Fishcakes Recipe

Diabetic Living Lemon And Parsley Fishcakes Recipe

100g skinless and boneless salmon, finely chopped 1 tsp drained capers in vinegar, finely chopped 20g ( cup) dried multigrain breadcrumbs or gluten-free breadcrumbs 250g broccoli, cut into small florets, steamed, to serve Put potato in a small saucepan and cover with plenty of cold water. Cover and bring to the boil over a high heat. Reduce heat to medium and cook, partially covered, for 10-12 minutes or until potato is very tender. Drain well. Transfer to a bowl and mash until smooth. Set aside to cool for 10 minutes. Preheat oven to 200C (fan-forced). Line a large oven tray with baking paper. Add salmon, capers, lemon zest, parsley and cheese to mashed potato. Season with pepper and stir until well combined. Divide mixture into 6 patties. Whisk egg and milk in a shallow bowl. Put flour and breadcrumbs on separate plates. Coat patties in flour, dip into egg mixture, then in crumbs. Put on prepared tray and spray with cooking spray. Bake for 15 minutes or until light golden brown. Serve fishcakes with broccoli, beans and lemon wedges. PER SERVE 1946kJ, protein 35g, total fat 11.5g (sat. fat 3.4g), carbs 48g, fibre 11g, sodium 295mg. Carb exchanges 3. GI estimate low. Gluten-free option. Replace broccoli with squash and beans with asparagus, if you like. Continue reading >>

Spicy Tuna Fish Cakes

Spicy Tuna Fish Cakes

Raquel these were super yummy! The only thing that I did change was I used saltines instead of bread crumbs because I was out and too lazy to make some. I love the addition of potato, it gave th... I made these the other night for dinner. They were excellent. The only change I made was to add 3 cloves of minced garlic in place of the garlic powder b/c I didnt know I was out of it. Even my ... Great Recipe. I omitted the potato and used panko breadcrumbs instead. I also made a lemon aioli to go on the side for dipping. Very good dish with no complaints from the family nor leftovers! Hey, I am the recipe submitter. This recipe was featured in the daily videos on Jan 8th, 2013 and I just want to confirm that video is made by AR and not by me, so if there are differences from ... Delicious with a few changes. I used thin-sliced scallions in place of onion. Used 2x finely crushed corn Chex in place of breadcrumbs to make it gluten-free. I also mixed in a little shredded ... AWESOME! This is my first review but I had to because this is a tasty inexpensive lazy dinner night type recipe. Added 1/2c. green onion, couple shakes hot sauce, heaping tbsp. Mayo for smooth c... I tried it both without and with the potato, and I have to say, the potato really makes this recipe. The patties hold together a lot better than with flour and egg alone. I also used a quick sau... I loved this! I added about 1/4 cup shredded raw spinach leaves for some hidden veggies, and served with a little ketchup. Even my 19 month old daughter loved this and ate her entire tuna cake! ... I used an albacore tuna and that was a mistake. They were very dry and fell apart in my pan. Don't get me wrong, they were DELICIOUS!! But I'll use tuna that is more moist the next time. Continue reading >>

Phil's Vickery Tv - Salmon & Dill Fishcakes (ultimate Diabetes Cookbook)

Phil's Vickery Tv - Salmon & Dill Fishcakes (ultimate Diabetes Cookbook)

Salmon & Dill Fishcakes (Ultimate Diabetes Cookbook) A classic way to enjoy healthier oily fish; this works really well with a green salad and a yogurt, dill and mustard dip. 400g skinless, boneless salmon fillet, finely chopped 1 large egg white 2 tablespoons plain wholemeal our (such as sorghum or oat our), plus extra for dusting 12 small bunch of fresh dill, finely chopped 2 teaspoons lemon juice 1 tablespoon vegetable or coconut oil freshly ground black pepper 12 small bunch of fresh dill, finely chopped 4 bunches cherry tomatoes on the vine, roasted For the fishcakes, put the salmon, egg white, our, dill, mustard and lemon juice in a bowl, season with black pepper and mix well. Lightly squash the mixture together and then with clean, floured hands, divide it evenly and shape into four round patties. Place on a plate, then cover and chill in the fridge for about 10 minutes before cooking. Meanwhile, combine all the ingredients for the dip (if making) in a small bowl, then cover and chill until you are ready to serve. To cook the fishcakes, heat the oil in a shallow pan over a medium heat until hot. Place the fishcakes into the hot oil and cook for a few minutes to colour on the underside, then turn them over with a palette knife. Cook until lightly cooked on the inside and golden and crisp on the outside, about 810 minutes. If you are making the dip simply stir the yogurt, dill and mustard together. Serve each fishcake with a small bunch of roasted cherry tomatoes on the vine and a lemon wedge. Enjoy with a dollop of dip and some green salad. Continue reading >>

Smoked Fish Cakes With Lemon Caper Mayo

Smoked Fish Cakes With Lemon Caper Mayo

Serves: Serves 4-6 (makes 8-10 fish cakes) These smoked fish cakes are a cinchto make, and soversatile use any smoked fish (or salmon), and either potato or kumara. Theyre a great way to use up leftover mash from dinner the night before. Topped with a poached egg and a fresh salad on the side, they make a great brunch or lunch. This would make a great brunch if you had people coming over you could have the fish cakes prepared and ready to fry off, or even have them pre-cookedand keeping warm in the oven until youre ready to serve. You can use any smoked fish (or salmon). This is also a great way to use up leftover cooked potato or kumara. If you would like some tips on how toperfectly poach eggs, check out this video for some tips. Serves: Serves 4-6 (makes 8-10 fish cakes) potato or kumara 500g, peeled and chopped (or 2-2 cups leftover mashed potato or kumara) smoked fish 200g, flaked (or other smoked fish) flat-leaf parsley 3-4 tablespoons, finely chopped flour 2-3 tablespoons (plain, gluten-free, or rice flour) 2 tablespoons natural unsweetened Greek yoghurt 2-3 tablespoons Preheat oven to 50C. Cook potato/kumara in a saucepan of boiling water until soft, 12-15 minutes. Drain well, return to the pan and place back onto low heat for a few minutes this will help the potato/kumara dry out a bit. Mash roughly, then mix well with salmon, spring onion, parsley, egg, lemon zest and salt and pepper. Scoop out 1/3 cup portions of fishcake mixture and shape into patties. Carefully dust each patty in flour. Heat a good drizzle of oil in a large non-stick frying pan over medium heat. Cook fishcakes in batches for about 3 minutes each side until golden brown. Wipe the pan clean with a paper towel in between batches and add a little more oil as needed. Keep fishcakes warm in the Continue reading >>

The Low Carb Diabetic: Salmon And Cauliflower Fishcakes

The Low Carb Diabetic: Salmon And Cauliflower Fishcakes

Salmon and cauliflower fishcakes, with dill yogurt dip and smashed peas, could be just what you are looking for! Makes a very nice Friday evening dish ... served with a glass of chilled white wine, or you may prefer a nice chilled glass of water! For four people you will need these ingredients: 1 cauliflower, florets removed and cut into 2cm pieces 2 medium floury potatoes, peeled and cut into 3cm pieces 1.Place the salmon in a large, shallow pan with a lid. Pour in the wine, vinegar and enough water to just cover the fish, then add the bay leaf. Place over a medium/low heat with the lid on and simmer for 10-12 minutes, or until the salmon is just cooked. Remove from the poaching liquid and set aside on a plate. Once slightly cooled, flake. 2.Place the cauliflower pieces in a steamer over boiling water and steam for 12 minutes or until tender. Blitz in a food processor until smooth, then set aside to cool for a few minutes. Tip it on to a clean tea towel and squeeze out any excess moisture. 3.Meanwhile, place the potatoes in a large pan and cover with cold water. Bring to the boil then simmer for 12-15 minutes or until soft. Mash until fairly smooth and leave to cool slightly. 4.In a bowl, combine the cauliflower and mashed potato. Stir in the egg yolk, flaked salmon, cornflour, lemon zest and parsley and season to taste, making sure not to overwork the mixture. Divide the mixture into 8 and shape into patties. Place these in the fridge for 30 minutes to firm up. 5. Preheat the oven to 160C/gas mark 3. In a small bowl, combine the yogurt with the dill and juice of half the lemon and season to taste. 6. Heat the vegetable oil in a large non-stick pan. Place 4 of the fishcakes in the pan and cook for 2-3 minutes on each side until golden brown. Place on a baking sheet in Continue reading >>

The Best Seafood For People With Diabetes

The Best Seafood For People With Diabetes

1 / 10 Fish Is an Excellent Choice for Type 2 Diabetes Diabetes experts recommend eating fish for cardiovascular health, but if your only experience with fish has been the fried variety or fish sticks, you might be wondering how and why to include fish in your strategy for eating well with diabetes. “It’s a great protein choice, a source of healthy fat, and it contains important vitamins and minerals,” says Cassandra Rico, MPH, RD, associate director of nutrition and medical affairs for the American Diabetes Association. And the best part of all is that "you don’t have to do a whole lot to seafood to make it taste good," she says. "You can add just a few herbs and bake it in the oven. It’s a lot easier to prepare than I think people perceive.” So get to know your local seafood purveyor and make seafood part of your type 2 diabetes diet. Continue reading >>

Fish Cakes Newport Natural Health

Fish Cakes Newport Natural Health

In a large bowl, mix mayonnaise, egg, and lime juice. Using a fork, separate cod into small pieces. Mix cod into mayonnaise and egg mixture; then add celery and salt, mixing thoroughly. Using your hands, scoop up 1/2 cup of fish mixture and form a ball. Repeat with the remaining fish mixture to form 6 to 8 balls. Spread bread crumbs on a plate, and roll each ball in bread crumbs until well covered. Flatten each ball into a patty shape with the bottom of a coffee cup or glass. Heat olive oil in a large frying pan over medium heat. Fry 3 or 4 fish cakes at a time for about 5 minutes on each side or until bread crumbs turn golden brown. Nutritional information per serving: 346 calories, 14 g fat (2 g saturated), 25 g carbohydrates, 2 g fiber, 27 g protein, 84 mg cholesterol, 412 mg sodium, 3 g sugar Note: Nutritional values are estimates only and may vary according to freshness of ingredients, methods of preparation, and other factors. Sign up to get FREE access to more health tips, latest research, and exclusive offers to help you reach your health and wellness goals! Continue reading >>

Simple Switches: Fishcakes

Simple Switches: Fishcakes

Fishcakes are a great, easy way to turn fresh, tinned or leftover fish into a hearty meal. There are lots of ways you can keep them on the healthy side, too. Use any fresh fish you like, ideally from a sustainable source. Cod, haddock or salmon work well. Try tinned salmon for a quick and fuss-free option. It contains plenty of omega-3 and counts towards your two recommended portions of oily fish per week. Using a fork, mash the salmon well, including the small bones for extra calcium, then mix with your other fillings. For extra texture and flavour, add peas, onion and garlic to your filling this will also up your fruit and veg intake. Try adding some Tabasco sauce, chopped parsley or capers for extra taste. Use a little beaten egg for binding and shape your patties for cooking. Coat them with a little wholemeal flour and, on a medium heat and with a non-stick frying pan, use some low-calorie oil spray ora small amount of olive, sunflower or rapseed oil to cook your fishcakes through. Use a sweet potato for your spud. Boil or mash it no need to add milk and butter and allow to cool before adding to the fish. Fishcakes are great paired with plenty of fresh salad or seasonal vegetables. Continue reading >>

No Potato Fishcakes: Winter And Summerareprise.

No Potato Fishcakes: Winter And Summerareprise.

No potato fishcakes: Winter and Summerareprise. Below I reprise two favourite fishcake recipes that have proved popular. I think its worth tying them together because they are closely relatedand worth sharing again for newcomers to the site. They each have an ingredient that nicely replaces the potato normally associated with fishcakes:Smoked haddock for the first, fresh dill forthe second. The first recipe, with smoked haddock, I once did as a starter on Christmas dayso I associate with winter. The second recipe, with dillreprinted from my cookbook, Delicious Dishes for Diabeticsmakes a for a tasty lunch outdoors in summer. Dillis not always easy to findeven in summerso I sometimes substitute chopped parsley (but dill is better!). In truth, Id willingly gobble either down, no matter the season! I used to lovefishcakesbut the usual addition of mashed potato made them off limits for me, once I was diagnosed with Type 2 diabetes. Then I found an alternativeno-potato fish cakesand no longer felt deprived! My American wife tells me most Americans will find smoked haddock unfamiliar and maybe even daunting and hard to findbut from starting as a sceptic, she is a complete convert now. This is adapted from a Gordon Ramsay concept. 1 lb/450 gmssalmonfilletwith the skin and little bones removed 1 lb/450 gms smokedhaddockundyed, if possible and skin removed yogurtI use no-fat organic, drained in a sieve for half an hour to thicken it. Cut the fish into chunks and place into a food processor. Pulse to a coarse mincenot too much or it will become a slurry. In a bowl, mix the fish with the grated shallot, parsley, salt and pepper. Check the seasoningraw salmon tastes good! Add the whisked egg and mix in thoroughly. Chill in the fridge for an hour if youve time. When its hot saut th Continue reading >>

Fish Cakes : Fish Recipes : Healthy Weight Loss Diet

Fish Cakes : Fish Recipes : Healthy Weight Loss Diet

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread crumbs. Lea & Perrins Worcestershire sauce is gluten-free. Check for modified food starch in mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free. "Many men go fishing all of their lives without knowing it is not fish they are after." These fish cakes are super simple and you can use almost any white fish. I have labeled them a Pantry Meal because everything in the recipe are items that are staples in the kitchen. You can use frozen fish filets to make this, or it's perfect for using up those little bits that are left over after trimming fish. (I put those leftover bits in the freezer for later.) The frozen fish only takes about a half hour to thaw and makes great fish cakes. This simple ingredient has so many different types. It is important to read a recipe carefully and choose the correct breadcrumbs because they are important to the recipes final texture. The two main types of breadcrumbs are dry breadcrumbs and fresh breadcrumbs. Dry breadcrumbs usually make for a finer, crisp texture while fresh have a moist crumbly consistency. I dont like to use stale bread to make dry breadcrumbs and prefer to use bread that has been dried in the oven. This is due to the fact that stale bread makes for stale tasting breadcrumbs. When making dry bread crumbs you can either toast the bread or not each way has a different flavor. Toast bread in the oven at about 300F turning a few times until it is evenly browned. I let them cool on racks before processing in a food processor or blender, as the slight moisture that remains will make dry breadcrumbs moist. If you dont want a toasted flavor, then simply dry the bread in the oven set on warm (this is 175F on most ovens). Let them cool and th Continue reading >>

Baked Fish Cake Recipe

Baked Fish Cake Recipe

Baked Fish Cake Recipe from the diabetic recipe collection at InformationAboutDiabetes.comIngredients: 1 1/2 lb Potatoes, peeled1 lb White fish filletSalt, (to taste)Grd white or black pepper Freshly2 tbsp Butter4 tbsp MilkGrated peel of 1/2 lemon2 tbsp Parsly, fresh chopped1 tsp Anchovy extract(optional)3 tbsp All-purpose flour2 tbsp Oil Cut the potatoes into chunks and place then in a saucepan with enoughwater to cover, adding a little salt if liked. Heat until just aboutto boil. Meanwhile, lay the fish on a plate or dish to cover thesaucepan and cover it with a second plate, lid or foil. Put the fishon the pan when the water is boiling, then reduce the heat so waterdoes not froth over. Cook the potatoes until tender-10-15 minutes ifthe chucks are faily small. Set the aside, without uncovering it.Drain and mash the potatoes, beating the well until smooth. Mix inthe butter, milk, lemon peel, parsley and anchovy extract, is usedPreheat oven to 400 degrees. Grease a quicke dish or baking pan.Pour any cooking juices from the fish into the potato mixture. Flakethe flash off the skin, discarded any bones, and at it to thepotatoes. Mix well, adding seasoning to taste. Use a large spoon toplace the fish mixture in a mound on the prepared dish or pan but donot flatten it until it is all in mounded up. Flatten the top of themixture sightly, then sprinkle it with a little of the flour. Use aspatula and slice to flatten the mixture into a little neat circle,about 7" across. Pat the sides with the knife and the top with sliceto that the mixture is even and neatly shaped, keep sprinkling withthe flour to coat the outside evenly. Trickle the oil over the fishcake and bake it for about 30 minutes, until well browned. Cut intowedges to serve.Food Exchanges were not listed,(Good thing Continue reading >>

Diabetes-friendly Recipes

Diabetes-friendly Recipes

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs. All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too. We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs. All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too. Continue reading >>

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