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Quick Ginger Lemon Fish Cakes with Lemon Mayo

Low FODMAP Quick Ginger Lemon Fish Cakes
LF Low FODMAP GF Gluten Free DF Dairy Free EF Egg Free
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Quick Ginger Lemon Fish Cakes with Lemon Mayo

Prep
15 MIN
Cooks in
10 MIN
🍽
Serves
4
By Alana Scott  ·  Dietitian reviewed by Joanna Baker (APD)
Last updated Jun 6th, 2026  ·  Featured in Dinner, Lunch, Side Dishes

I love food that you can dip and these quick ginger lemon fish cakes are no exception. They are fresh and bright and full of zingy flavours.

These fish cakes only need a handful of ingredients and are perfect for dipping in our favourite lemon mayo.

If you want to turn these into a full meal then try serving the fish cakes with low FODMAP sides, such as simple green salad and potato wedges.

Note on nutrition panel: The nutrition per serve is calculated by dividing the recipe into the number of servings displayed. This means the nutrition panel covers 2 fish cakes and 1 tablespoon of lemon mayo per serving.

Monash University Low FODMAP Certified Trademark

Monash University Low FODMAP Certified™ recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.

A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trade marks.

Ingredients

Make gluten free

(2 fritters per serving)

FISH CAKES

550   mild white flshed fish (Barramundi, Blue Grenadier, Butterfish, Hake, Flathead, Hoki, or Snapper)
1   lemon zest
2   lemon juice
3   grated/crushed ginger
2   dried chives
1   salt & pepper
1   olive oil (for cooking)

LEMON MAYO

4   mayonnaise
1   lemon juice
1   lemon zest
1   black pepper

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Method

  1. Finely slice the fish and then gently mince it with your knife so it’s almost like a puree. You want the pieces small enough that they naturally start sticking together.
  2. Place the fish into a bowl and add the ginger, chives, zest, lemon juice and season heavily with salt and pepper. Mix well.
  3. Use about 3 tablespoons per fish cake and form with your hands. You should end up with 2 fish cakes per serve. Place on a plate.
  4. Make the lemon mayo by mixing together the mayonnaise, lemon juice, lemon zest and black pepper. You can also add a couple of drops of garlic infused oil if you want a hit of garlic flavour.
  5. Heat a large non-stick frypan over medium heat and add the olive oil. Cook for 2 to 3 minutes on each side until golden brown and cooked through. You might need to cook the fish cakes in two batches to stop the pan from overcrowding.
  6. Serve the cooked fish cakes with the lemon mayo on the side.
  7. Any leftover fish cakes and lemon mayo make a lovely cold lunch the next day.
SHOW NUTRITION

Nutrition per serve

  • Standard
    • |
  • Dairy Free
    • |
  • Gluten Free
Calories 212
Fat 8.6g
Saturates 1.4g
Protein 28.6g
Carbs 4g
Sugars 0.9g
Fibre 0.7g
Salt 0.3g
Iron 0.6mg
Calcium 58.1mg
Calories 212
Fat 8.6g
Saturates 1.4g
Protein 28.6g
Carbs 4g
Sugars 0.9g
Fibre 0.7g
Salt 0.3g
Iron 0.6mg
Calcium 58.1mg
Calories 212
Fat 8.6g
Saturates 1.4g
Protein 28.6g
Carbs 4g
Sugars 0.9g
Fibre 0.7g
Salt 0.3g
Iron 0.6mg
Calcium 58.1mg
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Profile photo of Alana Scott
Author

Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more

Profile photo of Joanna Baker (APD)
Dietitian reviewer

Joanna Baker (APD)

Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more

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