Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Finding a FODMAP recipe for lunch that’s healthy, fits into your diet and still tastes great can be tricky. It’s hard not to get stuck in the same salad and sandwich rut, but lunchtimes don’t have to be boring. So why not try a lunch option that’s just as simple and quick to make, but is warming, hearty and packed with flavour?
Fishcakes are a really healthy meal and when they’re this simple to make, it means sticking to your diet is that bit easier. These simple FODMAP friendly fishcakes are made with fresh haddock and served with healthy veggie mash and greens, so getting your five a day and fish portions couldn’t be tastier.
This recipe serves six, so it’s enough to feed the whole family or keep you going for a lunch for a few days. Try it for a deliciously filling lunch choice, or as a lighter evening meal that all the family will love. Delicious served with a little mayonnaise or plain lactose-free yoghurt, speckled with a few chilli flakes.
HOW TO MAKE FODMAP HADDOCK FISHCAKES
Recipe from The FODMAP Friendly Kitchen -available from Amazon (opens in new tab)
Method
- To make the mash, peel the butternut squash and celeriac, cut into small chunks and boil for 8–10 minutes or until tender. Drain and mash with the butter, seasoning to taste.
- WhilIn a food processor, blend the haddock (make sure the skin is off) with the mustard, dill, thyme and a pinch of salt and pepper. Process until the fish is minced and mixed well with the herbs. Roll into 4–6 small patties.
- Heat the oil in a frying pan on a medium heat. Sear the fish cakes for 3minutes on each side or until cooked through. In the last minute, add the spinach to the pan and wilt.
- Spoon onto plates, followed by a dollop of mash and a haddock fishcake.
Ingredients
- 1/2 butternut squash
- 1/2 celeriac
- 2 tbsp lactose-free butter
- 2 large haddock fillets (roughly 350g)
- 1 tbsp Dijon mustard
- 1 tbsp chopped dill
- 1 tbsp chopped lemon thyme
- Sea salt and freshly ground black pepper
- 150g of spinach
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
Nigella Lawson reveals the Christmas lunch tradition she has 'never' understood – 'it's madness'
Nigella Lawson shared the controversial opinion during an interview about her upcoming Christmas cooking plans
By Emma Dooney • Published
-
The relatable reason Prince William and Kate Middleton skipped King Charles' Christmas lunch at Windsor revealed
The Prince and Princess of Wales reportedly missed the King's first pre-Christmas lunch at Windsor Castle
By Emma Dooney • Published
-
King Charles III begins Christmas at Windsor as royals arrive for first festive lunch without the Queen
The Royal Family has gathered at Windsor Castle to enjoy a Christmas lunch before they head to Sandringham later this week
By Emma Dooney • Published