Crispy Feta-less Fish Cakes with Dill Aioli

These crispy fish cakes prove that a low-FODMAP diet doesn't mean sacrificing bold flavor or satisfying texture. Fresh cod is gently poached and flaked, then combined with lemon zest, fragrant dill, smoked paprika, and a gluten-free binder before being pan-fried to golden perfection. Each bite delivers a crackly, crisp exterior giving way to a tender, flaky interior packed with brightness and herbaceous flavor. To keep things gut-friendly, we skip traditional onion and garlic in favor of garlic-infused oil, which lends all the aromatic depth without the fermentable fructans that trigger IBS symptoms. The accompanying dill aioli is made dairy-free and egg-based with lactose-free mayonnaise as a shortcut, whisked with garlic-infused oil, lemon juice, and more fresh dill for a bright, tangy dipping sauce that ties the whole dish together. This recipe is perfect for a low-FODMAP dinner that feels indulgent rather than restrictive. Serve alongside a simple green salad or steamed rice for a complete, gut-friendly meal that's ready in under 40 minutes.</long_description> <parameter name="meta_description">Crispy low-FODMAP cod cakes with lemon, dill & paprika, served with dairy-free garlic aioli. Gut-friendly, golden, and ready in 40 minutes.

Ingredients

• 500 gcod fillets, skinless and boneless
• 0.75 cupgluten-free breadcrumbs, divided
• 1 largeegg
• 1 tbsplemon zest, from about 1 lemon
• 3 tbspfresh dill, finely chopped, divided
• 1 tspsmoked paprika
• 4 tbspGarlic-infused olive oil, divided
• 2 tbspGreen onion tops, finely sliced, green parts only
• 1 tspsalt, divided
• 0.5 tspblack pepper
• 0.5 cupLactose-free mayonnaise
• 1.5 tbsplemon juice, freshly squeezed, divided
• 1 tbspChives, finely chopped, optional garnish

Method

No instructions listed.