This low FODMAP recipe of fish is perfect for those who suffer from IBS or digestive problems.
Cecilie Hauge Agotnes, who just released her cookbook titled ‘Calm belly Cookbook”, created the recipe for this healthy salmon fish cake. This fish dish is also great if you do not have food sensitivities. It’s easy to prepare and doesn’t require much work. This would be a great mid-week meal.
The Calm Belly Cookbook contains low FODMAP dishes that are suitable for people with digestive problems.
As many as 15% of the population may suffer from digestive disorders like IBS or Crohn’s disease.
The FODMAP Diet is recommended if you are having digestive problems and can’t identify the source. You will exclude any foods which may trigger a reaction. The carbohydrates that you have difficulty digesting are called FODMAPs. These include beans, lentils, onions, and cabbage. Here you can download a list of all foods that are FODMAPs.
You can then reintroduce FODMAPs in small quantities to see if you have a tolerance level without experiencing symptoms. It is possible that some foods (such as milk) are not tolerated by you at all. Other foods may be tolerated but in small quantities. This is when the low FODMAP approach comes into play – basically, you reduce or completely avoid foods that are high in FODMAP.
Calm Belly Recipe Book will allow you to prepare a variety of low FODMAP meals, whether for dinner, breakfast or lunch. The book has a whole section dedicated to low FODMAP seasonings and sauces.
This cookbook contains meat dishes, so it is not for vegetarians. However you can replace the meat with Quorn.
It’s not because these are easy to make, but rather that I love salmon and this recipe is low FODMAP. Blend the ingredients together in your blender or food processor and fry in some oil. With some boiled potatoes. This is a great, quick dinner. Of course I’d add a salad to the side, for those extra nutrients!
Salmon Fish Cakes Healthy
Author: Cecilie Hauge Agotnes
Ingredients
- Salmon fillet 400g
- 1 egg
- Cream 60ml without lactose
- 1/2 tsp ground ginger optional
- Use 1 1/2 tablespoons of balsamic or lemon vinegar
- Half a teaspoon of salt
- To season, use 1/2 teaspoon of cayenne or chili powder or pepper.
- Spring Onions Green Part Only
- Butter or oil to fry 2 tablespoons
- Boil 10-12 potatoes
- Natural yoghurt or soured cream without lactose
- Serve a dill wedge with a lemon wedge
Directions
- Place the cream, salmon, lemon, balsamic, or ginger in a blender. Process until it is finely chopped.
- Add the chopped spring onions, and mix well.
- Taste a small amount of the mix and see if it needs more pepper or salt.
- In a pan, heat the oil or butter over medium-high heat. Drop tablespoonfuls into the mixture. Fry each side of the mixture for 2 to 3 minutes. Overcooking will cause them to become dried.
- Serve with 2 potatoes per person and soured cream, natural yogurt, lemon, dill, or dill.
Notes
Add a bit of grated horseradish for an added kick. To make the meal more healthy, serve it with a side salad.