Low FODMAP Tasty Salmon Fritters
Low FODMAP Tasty Salmon Fritters
These tasty salmon fritters are easy to whip up for lunch or make as a tasty snack.
Salmon is high in calcium (providing you leave the bones in), which is great for those of us on the low FODMAP diet who can’t tolerate dairy products.
These fritters make great burger patties or you can serve them on top of rice vermiclli noodles and stir-fried veggies.
Ingredients
Make gluten freeFritters
plain pink salmon (canned)
FODMAP
green leek tips or scallion/green onion tips (finely sliced)
FODMAP
grated/crushed ginger
FODMAP
mayonnaise (to serve)
Gluten Free
FODMAP
Vermicelli Noodle Serving Suggestion
Burger Serving Suggestion
gluten free burger bun
FODMAP
Buy gluten free burger buns, bread, and wraps that do not contain any high FODMAP ingredients like inulin/chicory root fibre, apple or pear juice, apple fibre, concentrated fruit juices, honey, or high fructose corn syrup.
Also check what low FODMAP flours have been used, avoid gluten free products that contain amaranth flour, lupin flour, chickpea/besan/gram/garbanzo bean flour, lentil flour or large amounts of soy flour or coconut flour.
FODMAP
Look for the icon beside an ingredient for FODMAP, gluten free and dairy free tips and swaps.
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Learn moreMethod
- Open and drain the can of salmon. Scrape the salmon into a medium size bowl. Thinly slice the green leek tips or spring onion tips. Lightly beat the egg and add it to the salmon along with the green leek tips (sliced), crushed ginger, toasted sesame oil, and some salt and pepper. Mix the ingredients well. The mixture will be quite chunky and wet.
- Heat a large fry pan on medium heat and spray with non-stick oil (or rub olive oil around the pan with a paper towel). Place 1/4 cup measures of mixture directly in the pan (you should fit 4 patties per batch). The patties will need to be cooked for about 4 minutes per side until they are golden brown. Don’t be tempted to flip with patties too early otherwise they will fall apart on you!
- RICE VERMICELII & STIR-FRIED BOK CHOY OPTION If serving with thin rice vermicelli noodles, measure the noodles into a separate medium sized bowl and cover with boiling water. Drain after 10 minutes. Wilt the shredded bok choy in a frypan for 3 minutes (I do this while cooking the patties). Serve the salmon fritters on top of the rice vermicelli and bok choy. Garnish with a dollop of mayonnaise if desired.
- SALMON FRITTER BURGER OPTION Warm the gluten free burger buns in the oven on high for about 5 minutes. Wash and shred the lettuce. Cut the tomatoes into slices or wedges. Serve the salmon fritters and salad in the gluten free buns with a dollop of mayonnaise.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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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
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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