Try this Curry Quinoa Fritters with Low FODMAP Aioli recipe, or contribute your own.
Suggest a better descriptionRinse the quinoa under running water using a fine mesh sieve for 40 seconds (this will help remove the bitter taste). Place the quinoa in a medium saucepan with the olive oil, and toast for 1 minute over medium high heat. Then add the chicken/vegetable stock. Bring to a rolling boil. Turn down the heat to medium low and allow to simmer until cooked (about 12 to 15 minutes). Remove from heat once the quinoa is soft (it’s okay if it is still a little bit wet).
While the quinoa cooks, peel and grate the carrot. Finely chop the chives, fresh cilantro, and spring onion (green tips only).
Whisk the eggs and gluten free all purpose flour in a large bowl until relatively smooth (a few flour lumps are okay). Then add the curry powder, paprika, carrot, chives, fresh cilantro, and green onions/scallions (green tips only). Mix well. Then mix through the cooked quinoa. Season generously with a few grinds of salt and pepper.
Heat a large frypan over medium heat. Wait until the frypan is hot and then measure out ¼ cup scoops of mixture. Fry for about 3 to 4 minutes per side (flip once the side is golden). Cook the fritters in batches.
While the fritters cook make the aioli. Mix the mayonnaise, garlic infused oil, and lemon juice together in a small bowl. Season with black pepper. Taste and adjust flavours as desired.
Serve the cooked curry quinoa fritters with the low FODMAP aioli on the side. These make a great low FODMAP lunch option – just wrap them in baking paper before taking to work.
https://alittlebityummy.com/recipe/en-us/curry-quinoa-fritters-with-low-fodmap-aioli/
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Serving Size: 1 (582g) | ||
Recipe Makes: 1 | ||
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Calories: 720 | ||
Calories from Fat: 325 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 1269mg | 390 % | |
Sodium 424mg | 15 % | |
Potassium 832.6mg | 22 % | |
Total Carbohydrate 50.4g | 15 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 45g | ||
Protein 48.4g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 720
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