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#1
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Substitute for breadcrumbs in NO CARB fishcakes and meatballs
Hi,
Does anyone have a substitute for breadcrumbs in NO CARB fishcakes and meatballs? I am on Atkins, Induction and desperate for something else other than grilled red meat and cheese or tuna salad. Kind Regards |
#2
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Substitute for breadcrumbs in NO CARB fishcakes and meatballs
I use TVP in meatloaf but some people have an aversion to soy products.
Actually, fish cakes don't need anything. I make salmon patties with canned salmon, chopped celery and onion, and eggs. I flavor mine with curry powder. Two eggs to each small can of salmon. The eggs hold it together. You can eat pork, chicken, any kind of fresh fish as long as it's not battered. Tanya Möller wrote: | Hi, | | Does anyone have a substitute for breadcrumbs in NO CARB fishcakes and | meatballs? | I am on Atkins, Induction and desperate for something else other than | grilled red meat and cheese or tuna salad. | | Kind Regards |
#3
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Substitute for breadcrumbs in NO CARB fishcakes and meatballs
On Dec 14, 5:22*pm, "FOB" wrote:
I use TVP in meatloaf but some people have an aversion to soy products. Actually, fish cakes don't need anything. *I make salmon patties with canned salmon, chopped celery and onion, and eggs. *I flavor mine with curry powder. *Two eggs to each small can of salmon. *The eggs hold it together. You can eat pork, chicken, any kind of fresh fish as long as it's not battered. The key thing breadcrumbs add is that they make the meatballs softer. You could leave them out, just use egg as a binder and the meatballs will just come out firmer, which may be an acceptable solution. The other big advantage, particularly for commercial producers is that it extends the product at very little cost compared to beef. If making them without breadcrumbs, I'd make sure to use a mix that has a decent fat content, as that is another way to keep them soft. You don't want the 90% lean mix. Best choice may be meatloaf mix which is usually beef, pork, veal. And don't overcook them, which again will make them harder. Like Susan, I've also used TVP (Textured Vegetable Protein), which is a soy product that is granular. I rehydrate it in hot veg broth before mixiing it in. I also use more onion, as that will also increase the moisture content. Of the things discussed that can be added, the TVP is probably the best for induction as it's lowest in carbs. You can find it in many supermarkets where they sell the specialty flour and grain type products. Also health food stores have it. I haven't made fishcakes in a while, but I don't think I added any filler type product to them at all. Just tuna, sauted peppers, onions, egg and seasonings. The commercial versions of these sadly are mostly all bad. Far too much temptation to use less fish, more filler. Crab cakes are the worst example. The best ones have very little filler, just some saltines and you could leave those out too. And when I make any of the above I don't use a recipe, so they can vary, but they've always come out quite tasty. Don't be afraid to experiment. With meatballs for example you can put the core stuff into the whole thing, then divide it into 3, trying differenct ingredients on them. As long as you don't do something really crazy, they should all be at least OK. |
#4
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Substitute for breadcrumbs in NO CARB fishcakes and meatballs
Tanya Möller wrote:
Does anyone have a substitute for breadcrumbs in NO CARB fishcakes and meatballs? There is no need to put fillers in those items. They are better without. Flavor them with celery and herbs and such and don't bother with the fillers. There is no reason to go "no" carb in anything. You're low carbing not no carbing. At a half gram per meatball that has as much as half celery and peppers there's a vast amount of flavoring that works just fine. Look through the "ultra low carb list" aka the "under 10% by weight list" aka the "salad ingredient list" of foods. After deducting fiber many of those veggies are extremely low and they make fine flavoring ingredients. There's a lot more than just lettuce on that list. There is no need to put a coating on fried items. Try it and you'll see a fair number of foods are better fried without breading than with it. Try it with chicken and see. Heck, try it with brocolli florets and see. Did you know that brocolli florets can be cooked other ways than just deep fried in the fondue pot? Brocolli can be cooked all sorts of ways. Anyways, that said there are a few extremely low carb ways to crust foods for pan frying or deep frying. Doctor Atkins was partial to macadamia nut crusting. Expensive but he was a millionaire after all. Some folks like using crushed chicherones aka fried pork rinds. They get soggy easily so the timing is tighter than for cheap starchy junk coatings. I am on Atkins, Induction and desperate for something else other than grilled red meat and cheese or tuna salad. Mental attitude. Induction by the book lasts two weeks. That is a very short time scale. It's a big change in a very short time. Don't worry. The confusion passes. You get used to the new shopping and cooking and eating patterns very soon. Think of it like going through a boot camp initiation. Tough to do but after you've finished the rest is easy because none of it is anywhere near as hard. Looking farther forward gives a better perspective of the short term change. |
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Substitute for breadcrumbs in NO CARB fishcakes and meatballs
On Wed, 14 Dec 2011 09:37:31 -0800 (PST), Tanya Möller
wrote: I am on Atkins, Induction and desperate for something else other than grilled red meat and cheese or tuna salad. Good heavens. I just cracked open my Atkins book for the first time in... gosh, years... and at the back there are more than 100 pages of low-carb recipes. There are MANY more things to eat than you've noted. If you don't have or want the book, there are tons of online web pages, forums, recipe sites... even the old traditional allrecipes.com has a low-carb section. Look them up! I've gotten some great ideas from them. |
#6
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Substitute for breadcrumbs in NO CARB fishcakes and meatballs
On 2011-12-16 09:44, Patricia Martin Steward wrote:
On Wed, 14 Dec 2011 09:37:31 -0800 (PST), Tanya Möller wrote: I am on Atkins, Induction and desperate for something else other than grilled red meat and cheese or tuna salad. Good heavens. I just cracked open my Atkins book for the first time in... gosh, years... and at the back there are more than 100 pages of low-carb recipes. There are MANY more things to eat than you've noted. If you don't have or want the book, there are tons of online web pages, forums, recipe sites... even the old traditional allrecipes.com has a low-carb section. Look them up! I've gotten some great ideas from them. Dana Carpender in her latest "1001 Low Carb Recipes" gives a Salmon Pattie recipe using canned salmon, oat bran, an egg, scallions sliced and butter. The recipe she provides gives a net carbcount of 7 grams. She hasa a recipe for fried catfish. There are seven low carb cracker recipes, which would be good starts as a bread crumb substitute for a fish patty. One of the recipes is cited as a substitute for Cheese Nips.The cracker carb counts range from 1 gram to 3 grams. It is astonishing how little people will pay for useful information. Well, not really astonishing, but something else. |
#7
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Substitute for breadcrumbs in NO CARB fishcakes and meatballs
pamela wrote:
Patricia Martin Steward wrote: Tanya Möller wrote: I am on Atkins, Induction and desperate for something else other than grilled red meat and cheese or tuna salad. I just cracked open my Atkins book for the first time in... gosh, years... and at the back there are more than 100 pages of low-carb recipes. There are MANY more things to eat than you've noted. Dana Carpender in her latest "1001 Low Carb Recipes" gives a Salmon Pattie recipe using canned salmon, oat bran, an egg, scallions sliced and butter. The recipe she provides gives a net carbcount of 7 grams. If you look at the rules for Induction it says no grain. Oat bran is a grain. If you look at why the rules are written the way they are it's easy to take either stance - 1) Oat bran is excluded during Induction because one of the reasons the carb ladder is ordered as it is is based on the odds of previously unknown intolerances causing problems. 2) Oat bran is not excluded during Induction because one of the reasons the carb ladder is ordered as it is is based on the carb counts and glycemic indexes of the foods in question. The grains that are listed are whole grains with the endosperm portion of refined grains not listed at all. Bran is a refined grain product but it's the part that has near zero starch count. It's all fiber with tiny traces of starch, protein, vitamins and minerals. As long as you deduct fiber from your count you'd need half a meal in bran to get up to a gram that counts. Which of the two stances to take? Depends on how strict you want to be and on how well you know the chances of intolerances of the type of bran in question. In 13 years I've been low carbing I've never read of anyone who had any problems with oats or oat bran. I've read plenty of folks who have problems with wheat and corn and Dr Atkins reported encountering folks who had problems with rice though I've never encountered any of them. I say go for using oat bran during Induction. Use at as an ingredient for making crusts for fried foods. Still too early in the process to use it in flax seed muffins ("Doobie muffins" named after their inventor) but those ingredients appear soon in the carb ladder. |
#8
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Substitute for breadcrumbs in NO CARB fishcakes and meatballs
On 2011-12-18 15:48:55 +0000, Doug Freyburger said:
pamela wrote: Patricia Martin Steward wrote: Tanya Möller wrote: I am on Atkins, Induction and desperate for something else other than grilled red meat and cheese or tuna salad. I just cracked open my Atkins book for the first time in... gosh, years... and at the back there are more than 100 pages of low-carb recipes. There are MANY more things to eat than you've noted. Dana Carpender in her latest "1001 Low Carb Recipes" gives a Salmon Pattie recipe using canned salmon, oat bran, an egg, scallions sliced and butter. The recipe she provides gives a net carbcount of 7 grams. If you look at the rules for Induction it says no grain. Oat bran is a grain. If you look at why the rules are written the way they are it's easy to take either stance - 1) Oat bran is excluded during Induction because one of the reasons the carb ladder is ordered as it is is based on the odds of previously unknown intolerances causing problems. 2) Oat bran is not excluded during Induction because one of the reasons the carb ladder is ordered as it is is based on the carb counts and glycemic indexes of the foods in question. The grains that are listed are whole grains with the endosperm portion of refined grains not listed at all. Bran is a refined grain product but it's the part that has near zero starch count. It's all fiber with tiny traces of starch, protein, vitamins and minerals. As long as you deduct fiber from your count you'd need half a meal in bran to get up to a gram that counts. Which of the two stances to take? Depends on how strict you want to be and on how well you know the chances of intolerances of the type of bran in question. In 13 years I've been low carbing I've never read of anyone who had any problems with oats or oat bran. I've read plenty of folks who have problems with wheat and corn and Dr Atkins reported encountering folks who had problems with rice though I've never encountered any of them. I say go for using oat bran during Induction. Use at as an ingredient for making crusts for fried foods. Still too early in the process to use it in flax seed muffins ("Doobie muffins" named after their inventor) but those ingredients appear soon in the carb ladder. Can I infer from your post that it's OK to use an oat bran bread? |
#9
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Substitute for breadcrumbs in NO CARB fishcakes and meatballs
Gary wrote:
Doug Freyburger said: I say go for using oat bran during Induction. Use at as an ingredient for making crusts for fried foods. Still too early in the process to use it in flax seed muffins ("Doobie muffins" named after their inventor) but those ingredients appear soon in the carb ladder. Can I infer from your post that it's OK to use an oat bran bread? During Induction? You have a recipe that makes bread out of oat bran and the only other indredients of the recipe are items on the Induction list? Color me dubious but feel free to make my day by posting a recipe for it. Plenty of "whole wheat" breads use whole wheat at a level that's best described as a spice or flavoring. They aren't made entirely of whole grain with no refined grain ingredients at all. It would be even harder to make bread entirely from bran than it is to make bread entirely from whole grain. During OWL, premaint or Maintenance? Some folks can have whole grains during those phases some can't. The Atkins Nutritional Approach is a process that determines what your body can and can't have for loss and maintenance. It's not a scheduled list of menus that's one size fits all. Certainly for a bread recipe more bran means less endosperm and thus less total carb and lower glycemic load. Lots of people can have high fiber (and thus high bran) whole grain crisp breads during OWL and maintenance. Wasa Light Rye and Ryevita are okay for some of us later in the process. Not everyone and not during Induction. But if you have a recipe for a crisp bread made only from oat bran that's a game changer. |
#10
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Substitute for breadcrumbs in NO CARB fishcakes and meatballs
In article ,
Doug Freyburger wrote: Gary wrote: Doug Freyburger said: I say go for using oat bran during Induction. Use at as an ingredient for making crusts for fried foods. Still too early in the process to use it in flax seed muffins ("Doobie muffins" named after their inventor) but those ingredients appear soon in the carb ladder. Can I infer from your post that it's OK to use an oat bran bread? During Induction? You have a recipe that makes bread out of oat bran and the only other indredients of the recipe are items on the Induction list? Color me dubious but feel free to make my day by posting a recipe for it. Plenty of "whole wheat" breads use whole wheat at a level that's best described as a spice or flavoring. They aren't made entirely of whole grain with no refined grain ingredients at all. It would be even harder to make bread entirely from bran than it is to make bread entirely from whole grain. During OWL, premaint or Maintenance? Some folks can have whole grains during those phases some can't. The Atkins Nutritional Approach is a process that determines what your body can and can't have for loss and maintenance. It's not a scheduled list of menus that's one size fits all. Certainly for a bread recipe more bran means less endosperm and thus less total carb and lower glycemic load. Lots of people can have high fiber (and thus high bran) whole grain crisp breads during OWL and maintenance. Wasa Light Rye and Ryevita are okay for some of us later in the process. Not everyone and not during Induction. But if you have a recipe for a crisp bread made only from oat bran that's a game changer. Id like to see that too. -- - Billy E pluribus unum http://www.mcclatchydc.com/2011/04/18/112346/obama-ran-against-bush-but-now.html $1.5 billion in US foreign aid at work. http://storyful.com/stories/1000016318 none of the government programs targeted for elimination or severe cutbacks "appeared on the GAO's list of government programs at high risk of waste, fraud and abuse." http://www.politifact.com/ohio/statements/2011/mar/28/dennis-kucinich/rep-dennis-kucinich-says-gop-budget-cuts-dont-targ/ "Fascism should more properly be called corporatism because it is the merger of state and corporate power." - Benito Mussolini. This is not a way of life at all in any true sense. Under the clouds of war, it is humanity hanging on a cross of iron. - Dwight D. Eisenhower, 16 April 1953 http://www.youtube.com/watch?v=eZkDikRLQrw http://www.rollingstone.com/politics/news/the-great-american-bubble-machine-20100405 http://www.youtube.com/watch?v=jTW0y6kazWM&feature=related |
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