4 carrot, peeled and cut into thin batons

1 tbsp chopped chives

2 tbsp olive oil

200g quinoa

2 tsp coriander seed

2 tsp cumin seed

400g turkey mince

25g gluten free breadcrumb

3 garlic clove, crushed

4 tbsp lactose free yogurt

2 orange, segmented

large pack parsley, roughly chopped


Heat oven to 220C/200C fan/gas 7. Tip the carrots into a roasting tin.

Toss in 1 tbsp olive oil, season and roast, stirring once, for 30 mins or so until tender.

Meanwhile, cook the quinoa following pack instructions, drain and put to one side.

Heat a large, non-stick frying pan and toast the seeds for 1-2 mins until aromatic.

Pop into a pestle and mortar and grind before tipping into a large bowl.

Add the turkey, chives, gluten free breadcrumbs and seasoning, then mix.  Shape into 12 small patties.

Heat the remaining oil in the same pan and fry the patties for 3-4 mins on each side until browned and cooked through.

In a small bowl, mix the lactose free yogurt, 1 tbsp of water and seasoning.

Toss together the drained quinoa and juice, orange segments, parsley and roasted veg and some seasoning.

Serve with the patties and lactose free yogurt.

Recipe adapted from: Good Food

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