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Low FODMAP Recipe for Potato Cakes with Smoked Salmon


330 g Desirée potatoes, peeled

sea salt

freshly ground black pepper

1 heaped tablespoon rice flour

1 tablespoon Olive Oil

2 free-range eggs

3 slices good-quality smoked salmon,

(from sustainable sources, ask your fishmonger)

1 bunch fresh chives, finely chopped


Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the  seasoning, flour and the olive oil and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.

Heat a non-stick frying pan over a moderate heat and add some olive oil. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.

Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Sprinkle over the chives. Season well.


Low FODMAP Recipes