For the fish cakes

500g/1lb 2oz fish fillets

½ red pepper, chopped

2 red chilies, chopped

2 tbsp coriander

1 stalk lemongrass, tender part only, chopped

1 tbsp fish sauce

125ml/4fl oz lactose free cream

1 whole egg

125g/4½oz green beans

vegetable oil

For the Thai cucumber salad

2 cucumbers peeled, halved lengthways and de-seeded

35g/1¼oz caster sugar

50ml/2fl oz rice vinegar

2 hot chilies, finely diced

2 shallots, finely diced

2 tbsp chopped coriander leaves

½ tbsp nam pla (fish sauce)

Serves - 4


Cut the fish into small pieces. Place the pepper, chilies, coriander, lemongrass and fish sauce into a food processor and blend to a paste.

Add the fish pieces to the paste and blend well. Mix to a smooth paste adding lactose free cream and egg.

Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste.

Chill in refrigerator overnight or for at least two hours.

Half-fill a heavy-based frying pan with oil and heat over a medium to high heat.

Shape the chilled paste into small patties with the help of a spoon.

Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties).

Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.

Repeat the process with the remaining fish patties. For the salad, cut the cucumber in to 5mm (¼in) slices

Dissolve the sugar in the vinegar and toss the cucumber slices in it. Fold in the chili and coriander.

Sprinkle with the  fish sauce just before serving.

Recipe adapted from: Good Food
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