750g carrots, peeled and grated

40g mashed potato

1 tbsp chopped chives

1 tsp ground cumin

1 egg

3 tbsp olive oil

100g gluten free breadcrumbs

zest 1 lemon, plus 1 tsp juice

150ml pot lactose free natural yogurt

3 tbsp sesame seeds


Put a third of the grated carrot in a food processor with the mash, 2 tbsp tahini, cumin and egg.

Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened – it will become more golden as it is cooked.

Add this cooked carrot to the whizzed paste with the gluten free breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.

Divide the mixture into 6, then using wet hands shape into burgers.

Cover and chill until serving. Mix the lactose free yogurt with the remaining tahini and lemon juice, then chill.

Fire up the barbecue, or heat a non-stick frying pan and brush the burgers with the remaining oil.

Cook the burgers for 5 mins on each side, until golden and crisp.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Carrot & sesame burgers *We recommend the help  of a registered dietician IBS  FODMAP Home
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