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Low FODMAP Salmon Fritters

November 1,2018

These Low FODMAP Salmon fritters are super simple to prepare and make a great entrée or work lunch. They are high in heart friendly Omega 3, and since I used canned salmon with bones, they are also a low FODMAP and non dairy source of calcium.

Low FODMAP tip: Not all Gluten Free flours are low FODMAP, look for a blend that doesn’t contain high FODMAP ingredients including chick pea, besan, garbanzo bean or soy flour. For this recipe I used Bobs Red Mill 1:1 baking flour with is gluten free and low FODMAP.

Low FODMAP Salmon Fritters

Makes: 8 large or 12 small fritters
Serves: 4
Prep time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy


1 x 415g can of salmon
1 x 125g can of corn kernels
4 spring onions finely sliced plus extra for garnish (green leaves only)
2 eggs
100g gluten free flour
Salt & Pepper

50g gluten free flour
2 eggs
50g gluten free bread Crumbs
30g parmesan
Salt & pepper
1 Tablespoon Garlic infused oil for cooking


  1. Drain Salmon and corn and combine I a large bowl with finely sliced green tips of spring onion (reserve 1 tablespoon for garnish), eggs and gluten free flour. Season with salt and pepper and mix well.
  2. Wet hands and shape mixture into fritters. Place in fridge to chill for 30 minutes.
  3. While chilling fritters, is a good time to throw together a salad or dressing. I quite like the garlic aioli from this recipe form Alana at A Little Bit Yummy.
  4. To crumb fritters: line up 3 large flat bowls. Place gluten free flour in the first bowl, lightly scramble 2 eggs in the second bowl and combine gluten free bread crumbs, parmesan, salt and pepper in the third.
  5. One at a time coat fritters in flour, followed by egg and finally the bread crumb mixture.
  6. Heat garlic infused oil in a heavy pan and lightly fry, turning halfway until golden.