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

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

(Serves 2 as a FODMAP recipe)

1. Meat balls

  • 200g pork mince
  • 40g bok choy, finely chopped
  • 2 tsp soy sauce (use gluten-free soy sauce for a gluten-free option)
  • 2 tsp sesame oil
  • pinch of salt
  • 2 tsp rice flour, mix well with 2 tbsp. water
  • additional cooking oil for pan frying
Method – meat balls
  • Mix the pork with bok choy, soy sauce, sesame oil, salt and rice flour mixture; I used a mixer to mix for 5 minutes. If mixing by hand, use a pair of chopsticks to stir the mixture, one direction only for 5 minutes
  • Roll out 8 balls – approx. 30g each
  • Pan fry the meat balls in a frying pan with some cooking oil, approx. 10-15 minutes or until cooked

2. Dressing sauce

  • 2 tsp. fish sauce
  • 2 tsp rice wine vinegar
  • 2 tsp sugar
  • 2 tbsp. warm water
  • 1/2 chili, remove seeds, finely chopped (optional)
  • a few stem of coriander, chopped
  • Mix all ingredients in a bowl

3. Pancakes (makes 2):


  • 4 eggs
  • 3 tsp rice flour, mix in 3 tbsp. water
  • pinch of salt
  • 2 tsp sesame oil
  • cooking oil
  • Mix the eggs, rice flour mixture, salt and sesame oil in a bowl
  • In a flat frying pan, heat up some cooking oil, pour in half of the egg mixture; make sure the mixture coats the bottom of the frying pan evenly; cook until set, turn over once
  • Repeat the other half of the egg mixture

4. Salad

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

5. 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
  • Serve with the dressing sauce


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