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Low FODMAP fishcakes with fresh slaw

30 mins

Health benefits:

Easy to prep but oh so tasty.

These fishcakes are filled with omega 3s and the sourdough breadcrumbs mean they’re low in fructans compared to regular bread. Making them great for those with non-celiac gluten sensitivity.

The side slaw is full of polyphenols and the fermented dip is great for maintaining the diversity of gut microbes on a low FODMAP diet.

Ingredients

Fishcakes

1 can of tinned salmon
Handful of fresh parsley
2 tablespoons of mashed potato
2 eggs
Juice of 1/2 a lemon
1-2 slices of (stale) sourdough

Slaw

1 carrot
1/4 red cabbage
Lemon juice to taste

Fermented dip

Mayo
Greek yoghurt
Pickled gherkins

Method

Fishcakes

Mix the tuna, mash potato, parsley and one egg in a bowl (salt and pepper to taste)
Blitz the sourdough into bread crumbs and place in a seperate bowl
Whisk one egg into a small dish
Take a handful of the fishcake mixture, drop it into the egg, then cover with breadcrumbs
Place in an airfryer at 180 degrees for 15 minutes (an oven will work too!)

Slaw