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Low FODMAP Salmon Patties

My family doesn’t love fish therefore I am always looking for new un-fishy recipes using sustainable, low mercury, high omega-3 fish.  Enter my version of a low FODMAP Salmon Patty.  These are tender moist and very satisfying.
I have been known to eat these for breakfast or as a quick snack in the afternoon.
Boneless, skinless wild caught salmon can be found at almost any grocery store and it is the most economical way I have found to incorporate fish into the diet.
These patties use leftover roasted sweet potato but if you are in a hurry you can steam cubed, peeled sweet potatoes and mash them before using.
Low FODMAP Salmon Patties
Cuisine: Mediterranean Low FODMAP
Cook time: 
Total time: 

Serves: 9
 

Gluten-Free, Paleo, Low FODMAP
Ingredients
  • 1-6 oz. can drained wild caught salmon
  • 1 egg
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup roasted sweet potato flesh, mashed
  • 1-2 TBS ground flax meal
  • 2 TBS coconut flour
  • 1 TBS fresh parsley, chopped
  • 1 TBS scallions, green parts only, chopped

Instructions
  1. Heat oven to 350 degrees F.
  2. Combine the salmon with egg, salt, pepper, and sweet potato until well combined. Add 1 TBS flax meal, coconut flour, parsley and scallion. Add more flax meal if needed until the mixture is firm enough to shape into patties.
  3. Place the patties on a baking sheet lined with parchment paper or a silpat.
  4. Bake for approximately 15 minutes, turning once after 10 minutes.

 

Posted in Blog, EAT, Gluten Free, IBD, IBS, Low FODMAP, Mediterranean Diet, Paleo, Recipes, Uncategorized on November 12, 2016.

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