300g canned tuna

300g leftover mashed potatoes

1 tbsp chives, finely chopped

1 tbsp parsley, finely chopped

1 tbsp gluten free plain flour

3 tbsp olive oil

4 eggs

juice 1 lemon, zest of 1 lemon


Mix together the flaked tuna, potato, herbs and lemon zest, then use your hands to form into 4 cakes.

Chill in the fridge for 10 mins or up to 24 hrs. Dust the sides of each cake with a little gluten free flour.

Heat 1 tbsp oil in a large non-stick frying pan, then cook the fish cakes for 3-5 mins on each side until golden brown and warmed through.

Meanwhile, heat a pan of water to boiling. Gently lower in the eggs and cook for 4 mins for really runny yolks to 6 mins for a harder yolk.

Remove from the pan and peel. Reserve a handful of salad leaves for later in the week.  Serve the fish cakes with an egg on top.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Tuna fish cakes with herb salad & eggsContentsIBS  FODMAP Home