Lunch
Cod and potato fishcakes with dill yoghurt
Gluten Free
High Protein
Low FODMAP
No onion
No garlic
Easy to digest
Refined sugar free
⏱ 50 min total
🍴 Serves 2
Fishcakes bound with potato and egg – no oats or breadcrumbs needed.
Less preparation: Skip the shaping and baking. Serve the poached fish with mashed potato, carrots and dill yoghurt, leaving out the egg. Contains: Fish, egg and milk.
Method
- 1 Heat the oven to 200°C fan / 220°C conventional. Boil the potatoes in a pan of water for about 15 minutes, until tender.
- 2 Meanwhile, gently poach the cod in a separate pan of water for 8-10 minutes, until opaque all the way through and cooked. Drain, flake with a fork, and check carefully through the flakes for any small bones.
- 3 Drain the potatoes well and leave them in the colander for a minute so the steam escapes — this stops the mash turning watery — then mash until smooth.
- 4 Cool the mash for a few minutes, then mix in the flaked fish, egg and half the dill until evenly combined.
- 5 Shape the mixture into six small fishcakes, pressing them together firmly so they hold their shape.
- 6 Place on a lined tray, brush with the oil, and bake for 18-20 minutes until set and piping hot all the way through.
- 7 Meanwhile, steam the carrots until tender enough to pierce easily with a knife, and mix the yoghurt with the remaining dill.
- 8 Serve three fishcakes per person with the steamed carrots and dill yoghurt.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.