Ingredients


For the fishcakes

3 slices white gluten free bread, halved

400g raw peeled shrimp

generous grating fresh nutmeg

1 large egg

2 tbsp sunflower oil, for frying

For the dip

1 red chili, deseeded

slice fresh root ginger

1 tbsp garlic infused oil

2 x 20g packs coriander

1 tsp caster sugar

2 tsp white malt vinegar

juice 1 small lemon


Serves - 4



Method


Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended.

Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.

Wash the food processor, then blitz all the dip ingredients together to make a wet paste. Season and chill.

When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden – they will be firm, like Thai fishcakes rather than those made with potato.

Pile onto a platter with a bowl of the dip to serve with drinks, or plate up and serve as a starter.


Recipe adapted from: Good Food

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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Shrimp cakes with dip