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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
Ingredients:
Fritters:
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
Crumb:
50g gluten free flour
2 eggs
50g gluten free bread Crumbs
30g parmesan
Salt & pepper
1 Tablespoon Garlic infused oil for cooking
Method:
- 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.
- Wet hands and shape mixture into fritters. Place in fridge to chill for 30 minutes.
- 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.
- 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.
- One at a time coat fritters in flour, followed by egg and finally the bread crumb mixture.
- Heat garlic infused oil in a heavy pan and lightly fry, turning halfway until golden.
