Egg ‘pancake’ with Asian style meat balls, vegetables and fish sauce (low FODMAP, gluten free)

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I bought some minced pork from the local butcher early this afternoon with the intention to make some Low FODMAP dumplings. By the time I get around processing the mince with bok choy as filling, I was getting quite hungry and fancied something a bit more substantial.  So here is the afternoon snack / dinner – really nice with a Vietnamese fish sauce.

Egg 'pancake' with Asian style meat balls, vegetables and fish sauce (low FODMAP, gluten free)

Recipe is as follow:  

(Serves 2 as a low FODMAP recipe)

Meat balls:


  • 200g pork mince
  • 40g bok choy, finely chopped
  • 2 tsp cooking oil (I use olive oil)
  • 1 tsp soy sauce (use gluten free soy sauce for a gluten free option)
  • 1 tsp sesame oil
  • pinch of salt
  • 1 tsp rice flour, mix well with 2 tbs water
  • additional cooking oil for pan frying


  • Blend all ingredients above , except for bok choy & oil for pan frying, in a food processor for approx 90 seconds. Try not to over process the meat, we want a fine mince rather than a puree
  • Add bok choy & additional 1tbs water, process for further 60 seconds.
  • Roll out 8 balls – approx 30g each
  • Pan fry the meat balls in a frying pan with some additional cooking oil, approx 10-15 minutes

Dipping sauce:


  • 1 tbs fish sauce
  • 1 tsp rice wine vinegar
  • 2 tsp fine sugar
  • 1 tbs warm water
  • 2 cm chili, finely chopped
  • a few sprig coriander, chopped


  • Mix all ingredients thoroughly in a bowl or a glass (so it won’t spill)

Pancake (makes 2):


  • 4 eggs
  • 3 tsp rice flour, mix in 2 tbs water
  • pinch of salt
  • a few drops of sesame oil
  • cooking oil (I use olive oil)


  • Mix the eggs & rice flour mixture well in a bowl
  • In a frying pan, heat up some cooking oil, pour in half of the egg mixture, cook until set, turn over once
  • Repeat the other half of the egg mixture

Other fillings:


  • 40g bean sprout, washed
  • 40g cucumber, finely sliced
  • 30g carrot, julienne
  • 40g capsicum, finely sliced

Final assemble:

  • Return one of the pancake to the frying pan over medium heat; add on top (to one side) bean sprout, cucumber, carrot, capsicum and 4 meat balls; flip the other side the pancake over the meat balls & vegetables, using a  spatula to press down slightly; turn over once; approx 1-2 minutes on each side; transfer to a serving plate
  • Repeat with the other half of the ingredients
  • To serve, pour a little fish sauce over the pancakes; and serve the remaining sauce on the side.


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