650g potato, peeled and diced into small chunks
75g gluten free plain flour
100ml lactose free cream
1 egg, beaten
1 red chili, deseeded and finely chopped
1 tsp cayenne pepper
2 tsp low FODMAP curry powder
½ tsp ground turmeric
1 tsp crushed coriander seed
small handful coriander, chopped
sunflower oil, for frying
Serves - 4
Cook the potato in a pan of boiling water for 15 mins until tender, then drain well.
In a large bowl, mix together the gluten free flour, lactose free cream and egg to make a smooth, thick batter.
Stir in the chili, spices and coriander, then season generously. Very roughly mash the potato and stir into the mixture.
Heat a splash of the oil in a large non-stick pan and cook small, flattened spoonfuls of the mixture for 2 mins on each side until crisp and browned. Serve hot with chutney.
Recipe adapted from: Good Food