Fish Cakes with Tartar Sauce Recipe


The Low-FODMAP 6-Week Plan and Cookbook A Step-by-Step Program of Recipes and Meal PlansFor a balanced meal, enjoy half of this recipe for homemade fish cakes with a vegetable like 1 cup of kale (67 g) or spaghetti squash (155 g). For a lower-fat version, place them on a baking sheet and bake at 350°F (180°C, or gas mark 4) for fifteen minutes and then skip the sauce and serve them drizzled with lemon juice instead.

  • Yield: 2 Servings


For the Fish Cakes
  • 8.8 ounces (250 g) firm white fish, roughly chopped
  • 1 large potato, peeled, cooked, and mashed
  • 2 spring onions, sliced finely (green parts only)
  • 2 tablespoons (8 g) chopped parsley
  • 3 teaspoons (15 ml) lemon juice
  • 1 egg
  • Salt and pepper
  • 2 tablespoons (30 ml) light olive oil
  • Lemon wedges, for serving
For the Tartar Sauce
  • ½ cup (117 g) garlic- and onion-free mayonnaise
  • 1 tablespoon (15 g) finely chopped garlic-free pickles (gherkins)
  • 1 tablespoon (10 g) chopped capers
  • 1 teaspoon mustard
  • Salt and pepper
How to Make It
  1. Place the fish in a food processor. Process until finely chopped, but not until it’s a paste. Place the fish into a large bowl and add the rest of the ingredients. Combine well. Form the mixture into 8 patties. Place them on a plate, cover with plastic wrap, and put them in the fridge for at least 30 minutes to firm up.
  2. Heat a little light olive oil in a skillet and add the patties. Cook until well browned on both sides.
  3. To prepare the tartar sauce, simply combine all the ingredients in a small bowl. Season carefully to taste. Serve the tartar sauce alongside the fishcakes and a lemon wedge. Store leftover fish cakes and sauce separately in the fridge for 1 day.

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