Salmon Rice Cakes with Lime Mayo (Low-FODMAP)

Ingredients

• 2cans pink salmon, drained
• 100 gdry long-grain white or basmati rice, cooked
• 2large eggs
• 1¼green onions, tops
• 2½ tspfresh ginger, grated
• 3 tbspwhite rice flour
• 1¼ tbspcanola or avocado oil
• 2¾ tbsplight mayonnaise
• 3 tsplime juice
• 300 gEnglish cucumber
• 2 tsprice vinegar

Method

1. If you have no cooked rice, rinse the rice and cook it in 200 ml (3/4 cup) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes, then cool.

   15 min timer

2. Drain the salmon, remove the skin and large bones, and flake it.

3. Mix the salmon with the rice, eggs, green onion tops, ginger and half the rice flour. Shape into 8 cakes about 2 cm (3/4 inch) thick and dust with the rest of the flour.

4. Heat the oil in a large non-stick skillet over medium heat until shimmering.

5. Fry the cakes for about 4 minutes per side, until golden and hot in the centre, 74°C (165°F) because they contain egg.

   8 min timer

6. Mix the mayonnaise and lime juice. Slice the cucumber and toss with the rice vinegar.

7. Serve the cakes with the lime mayo and cucumber salad.

Storing and reheating

Keeps 3 days.