Bbc Trout Croquettes Recipe Macro Nutrition Facts

Net Carbs are 6% of calories per serving, at 10g per serving. This food is keto-friendly.

How keto-friendly is Bbc Trout Croquettes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

Green implies that Net Carbs fall within standard keto diet guidelines.
Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Net Carbs are 6% of calories per serving, at 10g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Serving Size: 15 servings ( 83 g )

Amount Per Serving

Calories: 167

Total Fat: 9g

Saturated Fat: 3g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 4g

Trans Fat: 0g

Cholesterol: 52mg

Sodium: 192mg

Total Carbohydrates: 11g

Dietary Fiber: 1g

Sugar: 2g

Protein: 10g

Calcium: 63mg Iron: 1mg

Potassium: 218mg Vitamin A: 68mcg

Vitamin C: 3mg Vitamin D: 5mcg

1 x 450g/1lb fresh brown or rainbow trout, guts and gills removed
25g/1oz butter
½ small onion, peeled, finely chopped
40g/1½oz plain flour, plus three tablespoons for dredging
250ml/9fl oz full-fat milk
1 tsp tomato purée
2 tsp finely chopped fresh tarragon leaves
1 tsp dijon mustard
3 tbsp double cream
Salt and freshly ground black pepper
2 large free-range eggs, beaten
100g/3½oz fine white breadcrumbs (made from toasted stale bread blended in a food processor)
8 tbsp ground almonds
Sunflower oil, for deep frying
1 lemon, cut into wedges