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Low Fodmap Salmon Cakes

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
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

  1. 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.
  2. Cook in a pre-heated oven at 180°C – 355°F for about 15-20 minutes or until just cooked through.
  3. In a large mixing bowl, mash the boiled potatoes.
  4. Shred the cooked salmon and add it to the bowl.
  5. Add all the other salmon cake ingredients. Mix everything together with a fork until combined.
  6. Form mini patties, about 7.5 cm – 3 inches in diameter and place on a baking tray lined with baking paper.
  7. 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.

Low Fodmap Aioli

  1. Mix together all the ingredients and serve with the salmon cakes.