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 Time20minutes
Cook Time30minutes
Total Time50minutes
Servings10cakes
AuthorManuela Zangara
Ingredients
Salmon Cakes
340gms– 2 ¼ cups salmon
½cuppotatoboiled and mashed
2tbspdillchopped
1tbsplemon juice
2tbspcapersdrained
1egg beaten
¾tspsea salt
Lemon wedges for serving
Low Fodmap Aioli
1 ½tbspmayolow fodmap – I use Hellmann’s
½tspgarlic infused olive oil
½tsplemon 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.
Low Fodmap Aioli
Mix together all the ingredients and serve with the salmon cakes.