Ingredients


200g zucchini, grated

3 medium eggs

1 tbsp chopped chives

1 tbsp parsley, roughly chopped

2 tbsp gluten-free breadcrumbs

2 tbsp ready to eat quinoa

2 tbsp sunflower oil, for frying

2 tbsp grated Parmesan or vegetarian alternative - optional


Serves - 2





Method


Squeeze the zucchini between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.

Beat the eggs in a bowl, add the zucchini and most of the herbs, and mix together. Add the gluten free breadcrumbs, quinoa, 1 tbsp Parmesan, mix again and season.

Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters.

Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side.

Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining Parmesan to serve.

 

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 and quinoa fritters
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