Ingredients


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





Method


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

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