Name: Low Fodmap Salmon Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 340 gms – 2 ¼ cups salmon; ½ cup potato (boiled and mashed); 2 tbsp dill (chopped); 1 tbsp lemon juice; 2 tbsp capers (drained); 1 egg beaten; ¾ tsp sea salt; Lemon wedges for serving; 1 ½ tbsp mayo (low fodmap – I use Hellmann’s); ½ tsp garlic infused olive oil; ½ tsp lemon juice

I must admit that I am not a huge seafood lover. However, I eat fish at least twice a week. So, I am always looking for different ways to serve it to the family, just to keep things interesting.

These Low Fodmap Salmon Cakes are simply amazing. The mash potato keeps them moist and soft on the inside, while they get a nice golden crust on the outside.

What I like the most about these patties though is the addition of dill. I always associate dill with salmon… and whenever I eat them together, my thoughts immediately wander to a lunch I had in Norway as a teenager. It was nothing fancy: plain steamed salmon and potatoes, but the dill took the dish to a whole new level. And the same happens to these salmon cakes. I also added some capers, just because I am Italian after all… and they go really well with the final dish too.

You can serve these as an appetiser or as a main and you can even serve them as a burger. The Aioli is really easy to make and it is Low Fodmap if you use Low Fodmap mayo and garlic infused olive oil instead of “real” garlic. This is my go-to sauce for all my wraps, sandwiches and burgers at the moment: it is delicious! Remember to check out my video recipe and to leave a comment to let me know how you like them!

Low Fodmap Salmon Cakes

Low Fodmap Salmon Cakes – a delicious seafood recipe that can be served as an appetiser or as a burger.

Course Appetiser, Main

Cuisine International

Keyword low FODMAP, salmon, seafood

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 10 cakes

Author Manuela Zangara

Ingredients

Salmon Cakes

340 gms – 2 ¼ cups salmon
½ cup potato boiled and mashed
2 tbsp dill chopped
1 tbsp lemon juice
2 tbsp capers drained
1 egg beaten
¾ tsp sea salt
Lemon wedges for serving

Low Fodmap Aioli

1 ½ tbsp mayo low fodmap – I use Hellmann’s
½ tsp garlic infused olive oil
½ tsp lemon juice

Instructions

Salmon Cakes

To cook the salmon, grease some foil, place the salmon in the centre. Sprinkle with a little salt and close to make a tight parcel.
Cook in a pre-heated oven at 180°C – 355°F for about 15-20 minutes or until just cooked through.
In a large mixing bowl, mash the boiled potatoes.
Shred the cooked salmon and add it to the bowl.
Add all the other salmon cake ingredients. Mix everything together with a fork until combined.
Form mini patties, about 7.5 cm – 3 inches in diameter and place on a baking tray lined with baking paper.
Bake in a pre-heated oven at 180°C – 355°F for about 25-30 minutes or until golden. Make sure to flip the patties over in the oven halfway through the cook time.