Healthy Salmon Fish Cakes
Low FODMAP fish recipe for those with sensitive stomachs
Cecilie Hauge Ågotnes
balsamic vinegar or lemon juice
or chilli powder and/or cayenne pepper, to season
green part only
butter or oil
lactose-free soured cream or natural yoghurt
dill and lemon wedge
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.
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.