Ingredients


400g potatoes, grated

200g zucchini, grated

1 tbsp chopped chives

4 eggs and 1 yolk

2 tbsp gluten free plain flour

little sunflower oil for frying


Serves - 4










Method


Put the grated potatoes and zucchini in a clean tea towel and squeeze out as much water as you can.

Tip into a bowl with the chives, egg yolk, gluten free flour and plenty of seasoning. Mix well.

Heat oven to 180C/160C fan/gas 4. Put a little oil  in a frying pan. Divide the mixture into 4 flat rostis and add to the pan (fry as many as you can fit in your pan at once.

Cook over a medium heat for 6-8 mins until the underside is crisp and brown, then flip over and cook the other side.

When they’re cooked, transfer to a baking parchment-lined tray and put in the oven.

While the rostis are finishing off in the oven, fry the eggs to your liking, then serve with the zucchini rostis.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Zucchini & potato rosti
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