Healthy Salmon Fish Cakes
Low FODMAP fish recipe for those with sensitive stomachs
Ingredients
- 400 g salmon fillet
- 1 egg
- 60 ml lactose-free cream
- 1/2 tsp ground ginger optional
- 1 1/2 tbsp balsamic vinegar or lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper or chilli powder and/or cayenne pepper, to season
- 3-4 spring onions green part only
- 2 tbsp butter or oil for frying
- 10-12 boiled potatoes
- lactose-free soured cream or natural yoghurt
- dill and lemon wedge to serve
Instructions
- Put the salmon, egg, cream, ginger, balsamic vinegar or lemon and salt and pepper into a blender and process until finely chopped.
- Chop the spring onions and add, mixing well.
- Cook a small portion of the mixture and taste to see if you need to add a little more salt and/or pepper.
- Heat the butter or oil in a frying pan over a medium heat and drop in tablespoonfuls of the mixture. Fry on each side for 2–3 minutes. Do not over-cook as they will become dry.
- Serve with 2–3 potatoes per person, soured cream or natural yoghurt, dill and lemon.
Notes
Tips:
For an extra kick, add a little grated horseradish to the fish cake mixture.
To make this meal extra healthy, add a mixed salad on the side.
For an extra kick, add a little grated horseradish to the fish cake mixture.
To make this meal extra healthy, add a mixed salad on the side.
