This recipe makes 1 portion which contains:
Preheat the vegetable oil in the deep fat fryer at 160˚C.
Cut celeriac into chips of approx. 9cm in length by 2cm thick to make 5 chips.
When ready to cook the crab cakes, place the celeriac chips into basket of the fryer and lower into the oil, cook for 5 minutes.
Lift basket out of fryer and shake the chips to remove excess oil.
Blend the MKD bread roll to a breadcrumb texture.
Mix all the crab cake ingredients in a bowl, except for the olive oil, until combined.
Divide the crab cake mixture into 2 equal portions, and using your hands shape into 2 cakes.
Heat the olive oil in a frying pan over a low heat. Fry the crab cakes for 2 minutes on each side, ensuring to soak up all the oil.
Mix the mayonnaise and chilli powder together and serve with the crab cakes and chips.
Serving Suggestion
1. Use celeriac mash instead of chips!
MCTprocal and K.Quik are foods for special medical purposes and must be used under medical
supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for
allergen and other product information.
Always check with your dietitian what is suitable for you.
- Celeriac Chunky Chips
- 75g Celeriac, peeled
- Vegetable oil* for deep fat fryer As per manufacturer's instructions
- Crab Cakes
- 1/2 Roll (25g) MKD Bread Roll (see recipe, contains MCTprocal®)
- 25g K.Quik
- 0.5g Chilli powder
- 0.5g Ground ginger
- 2g Coriander, fresh and finely chopped
- 1g Thai 7 spice, Schwartz
- 125g (drained) White crab meat, tinned
- 25g Eggs, beaten
- 5g Spring onions, finely chopped
- 15g Olive oil
- Chilli Mayo Dip
- 30g Mayonnaise, full fat e.g. Hellman's
- 0.5g Chilli powder
- *approximately 4g oil absorbed in cooking process and factored into nutritional content
