Curry Quinoa Fritters with Low FODMAP Aioli
Curry Quinoa Fritters with Low FODMAP Aioli
These curry quinoa fritters make a great starter dish or take to work lunch. The hint of curry and fresh herbs goes perfectly with the carrot and quinoa in the fritters.
In this low FODMAP recipe, I also teach you how to make low FODMAP aioli using garlic infused oil.
This recipe makes 4 fritters per serve. These fritters are simple to make, which means you can easily prep another dish while waiting for the fritters to cook.
Ingredients
Make gluten free(4 fritters per serve)
Quinoa
quinoa (we used white quinoa)
FODMAP
low FODMAP chicken stock/vegetable stock
FODMAP
Curry Quinoa Fritters
green onions/scallions (green leaves only, finely sliced)
FODMAP
mild curry powder
FODMAP
gluten free all purpose flour
FODMAP
Low FODMAP Aioli
mayonnaise
Gluten Free
FODMAP
garlic infused oil
FODMAP
Garlic infused oil is normally found in the oil section of your local supermarket or you can buy it online. It should be clear with no floating bits of garlic.
You can also make garlic infused oil at home by frying garlic cloves in cooking oil until they are golden and fragrant, then remove and discard the garlic before you continue cooking your meal. This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
lemon juice
FODMAP
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Learn moreMethod
- Rinse 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.
- Freezer note: Freeze in an airtight container for up to 3 months. Just before serving, warm in the microwave for 30-40 seconds until heated through.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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