Low FODMAP salmon and potato fishcakes with lemon yoghurt
Golden salmon and potato fishcakes with fresh chives and a cool lactose free lemon yoghurt.
- Time55 min
- LevelMedium
- Costabout £2.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes in salted water for 15 minutes until soft. Drain well and mash roughly.
15 min - 2
Meanwhile, poach the salmon in a pan of simmering water for 8 minutes until it flakes. Lift out, remove the skin and flake the flesh.
8 min - 3
Mix the potato, salmon, chives, lemon zest and half the egg. Season well and shape into 8 small cakes.
- 4
Dust each cake in flour, dip in the remaining egg, then coat in breadcrumbs. Chill for 15 minutes.
15 min - 5
Fry in the oil over a medium heat for 4 minutes each side until crisp and golden.
8 min - 6
Stir the lemon juice into the yoghurt. Serve the fishcakes with the yoghurt, spinach and cucumber.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.