Low FODMAP – Gluten Free Portuguese Fish Cakes

Traditionally Portuguese fish cakes aren’t round and flat but rather spoon/half moon shaped and are made with dry cod which makes preparations time consuming. This modern version of Portuguese fish cakes are quicker and much easier to make since they are made with canned tuna and grated vegetables. As you can read from the title they are also low in FODMAP’s and gluten free.  The spoon shape trick can take a while to master, so if you’re not the most patient person you can keep it simple by making round patties. 

The base ingredients are tuna and boiled potatoes cut into little squares. The grated zucchini and carrots add consistency and fluffiness, while green onions add flavor and freshness. To combine, I used 2 eggs and NOW® Foods gluten-free pancake mix for a unique flavor and thicker texture while also keeping it gluten free.

These cakes are very versatile and will help those following a gluten free and low FODMAP diet immensely since you can eat them alone as a snack or with a salad or veggies as a meal. The below recipe makes about 14 small spoon shaped fish cakes. You can eat about 7 to 8 fish cakes as a meal or 5 – 6 as a snack.

Print Recipe

Low FODMAP - Gluten Free Portuguese Fish Cakes

Course

Main Dish, Side Dish

Cuisine

Gluten free, Low FODMAP

Prep Time

15 minutes

Cook Time

15-20 minutes

Servings

servings

Ingredients

• 5 oz Canned tuna 1 can
• 2 medium potatoes boiled and cut into little squares
• 1 medium zucchini grated
• 1 medium carrot grated
• 1/2 cup Green onions chopped, green tops only
• 3 tbsp NOW Foods Gluten Free Pancake Mix flour
• 2 eggs
• Pinch of salt optional
• 1/2 tsp black pepper
• 6 tbsp of Ellyndale olive oil or any other oil of your preference
• 1/2 tsp cayenne pepper

Course Main Dish, Side Dish Cuisine Gluten free, Low FODMAP Prep Time 15 minutes Cook Time 15-20 minutes Servings servings Ingredients 5 oz Canned tuna 1 can 2 medium potatoes boiled and cut into little squares 1 medium zucchini grated 1 medium carrot grated 1/2 cup Green onions chopped, green tops only 3 tbsp NOW Foods Gluten Free Pancake Mix flour 2 eggs Pinch of salt optional 1/2 tsp black pepper 6 tbsp of Ellyndale olive oil or any other oil of your preference 1/2 tsp cayenne pepper

Instructions

1. Grate the zucchini in a colander over the sink and press to drain the water from the courgette.
2. In a large bowl, combine tuna, potatoes, grated carrot, zucchini, green onions, salt, cayenne pepper and black pepper and gently mix. You may need to smash the potatoes separately for the desired consistency.
3. Add the flour and egg and combine.
4. Heat olive oil in a large skillet over medium high heat. Scoop a big tablespoon of batter for each cake. Use 2 tablespoons to make the desired shape (please check this video for instructions). Otherwhise you can flatten the batter with a spatula.
5. Cook and flip until all sides are nicely golden brown, about 2 minutes each side.
6. Serve and enjoy while they're hot!

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