Low FODMAP Fish Cakes & Asian Slaw Recipe: Dietitian Approved
What we love about this high protein, low FODMAP fish dinner
When you are looking for a satisfying, budget-friendly meal that won't trigger a flare-up, these salmon fish cakes are a perfect choice. Most pre-made fish cakes use flour or breadcrumbs as a binder and are seasoned with garlic. This recipe uses coarsely mashed potatoes and egg to keep things naturally gluten-free and gut-safe, while the wholegrain mustard adds a sophisticated tang that perfectly complements the rich salmon.
Dietitian Approved: This recipe is from the IBS Coach: FODMAP Diet Plan app. The beginner friendly, complete fodmap plan to feel good again. We highly recommend it.
Budget Friendly: By using canned salmon, you get all the nutritional benefits of oily fish at a fraction of the cost of fresh fillets. It’s a pantry-staple hero that tastes gourmet.
Why it’s an IBS Friendly Recipe
No-Breadcrumb Binder: Most fish cakes rely on wheat-based breadcrumbs. We use mashed potato, making these naturally gluten-free and easier on the digestive system.
Spring Onion (Green Only): By discarding the white bulbs and using only the green tips, we capture that fresh, savoury flavour without the high-fructan load that causes bloating.
Digestive-Friendly Slaw: We use a mix of red and white cabbage. While some cruciferous vegetables can be tricky, these are low FODMAP in the portions provided and offer excellent crunch and fibre.
Toasted Sesame Oil: This adds an incredible depth of "nutty" flavour to the slaw, reducing the need for high-sugar bottled dressings or garlic-heavy marinades.
Fish Cakes & Sesame Slaw Low FODMAP Ingredients
Serves: 4
Total Time: 25 minutes
Difficulty: Easy
- 2 cans Salmon (in brine, drained)
- 4 Medium Baking Potatoes
- 1 bunch Spring Onions (Green parts only)
- 2 Eggs
- 2 tsp Wholegrain Mustard
- Pinch Salt and Black Pepper
- 1 tbsp Olive Oil (for frying)
- 300g White Cabbage
- 300g Red Cabbage
- 2 Carrots
- 4 tbsp Mayonnaise
- 2 tbsp Toasted Sesame Oil
- 2 tbsp Soy Sauce
- 4 tbsp Lime Juice
Step By Step Instructions
1. Peel the potatoes and chop them into small, bite-sized pieces. Finely chop the green parts of the spring onions (discard the white bulbs).
2. Add the potatoes to a deep pot of boiling water. Cook for approximately 10 minutes until they are just tender and cooked through.
3. Drain the potatoes and return them to the empty pot. Add salt, pepper, half of the spring onion greens, and the wholegrain mustard. Use a fork to coarsely mash the potatoes—you want some texture, not a smooth purée.
4. Drain the canned salmon thoroughly. Add the salmon and the eggs to the mashed potatoes. Mix together until you have a chunky, combined mixture.
5. Using your hands, form the mixture into 8–10 burger-sized fish cakes.
6. Heat olive oil in a non-stick frying pan over medium heat. Add the fish cakes and cook for 4 minutes on each side until they are golden brown and heated through.
7. While the fish cakes fry, grate the white cabbage, red cabbage, and carrots into a large mixing bowl.
8. Add the remaining spring onion tips, toasted sesame oil, soy sauce, mayonnaise, and the lime juice. Season well and toss thoroughly to coat the vegetables.
9. Serve the golden fish cakes alongside a generous heap of the crunchy sesame slaw.
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Frequently asked Low FODMAP Questions
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Get the dietitian approved beginner friendly low FODMAP meal plan here!
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Yes. You can swap the canned salmon for finely crumbled firm tofu. You may need to add an extra egg or a tablespoon of gluten-free flour to help the veggie cakes hold their shape.
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Most wholegrain mustards are low FODMAP as they are primarily mustard seeds, vinegar, and water. However, always check the label for "garlic" or "onion" which are sometimes added to flavoured varieties.
