Ingredients


650g/1lb 7oz cod fillet, skinned and boned

150ml/5fl oz lactose free cream

½ lemon, zest only

1 free-range egg, beaten

80g/2¾oz gluten free plain flour, plus extra for dusting

¾ tsp salt

12 turns black peppermill

small handful dill, chopped

1 tbsp capers, chopped

40g/1½oz lactose free butter

For the mayonnaise

1 free-range egg yolk

1 tsp white wine vinegar

¼ tsp salt

150ml/5fl oz olive oil


Serves - 4





Method


Combine the fish with the lactose free cream, lemon zest, egg, gluten free flour, salt and pepper in a food processor and pulse until combined.

Transfer to a bowl and stir in the chopped dill and capers. The mixture will be a bit sticky.

With lightly floured hands divide into 8 to 12 portions – depending on what size you want the frikadeller – and form into flat patties.

Heat the lactose free butter until foaming and fry the patties for 4-5 minutes on each side until golden-brown. Keep warm.

For the mayonnaise, put the egg, vinegar and salt into a blender or food processor.

Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion.

To make mayonnaise by hand, ensure all the ingredients are at room temperature. Put the egg, vinegar and salt into a mixing bowl.

Lightly whisk the yolks to break them and, using a wire whisk, beat the oil in a few drops at a time until it is all incorporated.

Once you have added the same volume of oil as the original mixture of egg and vinegar, you can add the oil a little more quickly.  Serve alongside the frikadeller.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Danish fish cakes ('frikadeller')
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