At just 250 calories per serving, these celeriac latkes with smoked trout are a great option if you’re following the 5:2 diet – an easy, speedy meal for one.
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Ingredients
- 80g celeriac, peeled and grated
- 80g fennel, finely sliced
- 1 small waxy potato (about 30g), grated
- 20g free-range egg white (1 small egg’s worth)
- 2 tsp Doves Farm gluten-free potato flour
- 2 tsp gluten-free horseradish sauce (we like Tracklements) or gluten-free wholegrain mustard, or a mixture of both
- Zest ½ large lemon, plus wedges to serve
- Large handful fresh herbs, chopped (we used dill and flatleaf parsley)
- Frylight cooking spray
- 50g sustainable sliced cold smoked trout (widely available)
- 40g cooked beetroot (use vacuum-packed in vinegar or plain, as you prefer), chopped
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Method
- In a mixing bowl, combine the grated celeriac, fennel, potato, egg white, flour, horseradish and/or mustard and half the lemon zest and herbs. Season generously.
- Heat a heavy-based frying pan with a few sprays of Frylight. Spoon 2 heaped mounds of the celeriac mixture into the pan, then fry over a medium heat for 3-4 minutes.
- Use a fish slice to turn the latkes and flatten slightly, then cook for a further 2-3 minutes until tender.
- Serve the latkes with the sliced smoked trout, the remaining zest and herbs and the chopped beetroot, plus lemon wedges to squeeze over.
Nutrition
- 250kcals Calories
- 9g (1.5g saturated) Fat
- 18.9g Protein
- 19.6g (8.1g sugars) Carbs
- 6.5g Fibre
- 1.8g Salt
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