Quick Ginger Lemon Fish Cakes with Lemon Mayo
Ingredients
MAKE GLUTEN FREEServings:
(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
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*
Quick Ginger Lemon Fish Cakes with Lemon Mayo
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 a simple green salad and a side of homemade 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 small fritters and 1 tablespoon of lemon mayo per serving.
-
Gluten Free -
Low FODMAP -
Dairy Free -
Egg Free -
Nut Free -
Soy Free
Ingredients
MAKE GLUTEN FREEServings:
(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
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*
Nutrition per serve
- NON-DAIRY FREE |
- 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
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- 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.
- Place the fish into a bowl and add the ginger, chives, zest, lemon juice and season heavily with salt and pepper. Mix well.
- 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.
- Make the lemon mayo by mixing together. You can also add a couple of drops of garlic infused oil if you want a hit of garlic flavour.
- 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.
- Serve the cooked fish cakes with the lemon mayo on the side.
- Any leftover fish cakes and lemon mayo make a lovely cold lunch the next day.
Buying Tips
Check the crushed ginger does not contain garlic. Crushed ginger is grated ginger that has been preserved in a jar. You can swap it for fresh ginger if you prefer.
Make your lemon juice and lemon zest from fresh lemon.
Choose a mayonnaise that does not include onion or garlic powder. We like using Best Foods Mayonnaise (Lite or regular). If you are a meal plan member you can also grab the recipe for our egg free mayonnaise here.
Gluten Free Tips
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Dairy Free Tips
There are no dairy free tips for this recipe.
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
Professional 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 alon... Read More
