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Low FODMAP Cheesy Chicken Fritters

Low FODMAP Cheesy Chicken Fritters
LF Low FODMAP GF Gluten Free DF Dairy Free NF Nut Free

Low FODMAP Cheesy Chicken Fritters

Prep
5 MIN
Cooks in
20 MIN
🍽
Serves
4

When you are craving takeaway chicken... try this low FODMAP recipe instead! These low FODMAP cheesy chicken fritters are insanely easy to make and they are super tasty. Just make sure you have some friends there to share them otherwise you might end up eating the whole batch by yourself...

Dairy Free Option: These fritters work beautifully with a vegan cheddar cheese alternative made from soy or coconut if you want them to be dairy free, otherwise my flatmates assure me they work just as well with mozzarella cheese.

Monash University Low FODMAP Certified Trademark

Monash University Low FODMAP Certified™ recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.

A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trade marks.

Ingredients

Make gluten free

(3 fritters per serve)

Chicken Fritters

500   minced chicken
2   large egg
4   mayonnaise
4   gluten free plain flour
0.75   mozzarella or vegan cheddar style cheese made from soy or coconut oil (grated)
2   fresh basil (finely chopped)
2   dried chives
0.25   salt
1   black pepper
1   olive oil

Low FODMAP Aioli

4   mayonnaise
0.25   garlic infused oil
0.5   lemon juice
1   lemon zest
1   salt & pepper

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Method

  1. Finely chop your fresh basil and grate the cheese. Place the chicken, eggs, mayonnaise, flour, cheese, basil, dried chives, salt and pepper in a bowl. Stir until well combined.
  2. Heat a large non-stick frypan over medium heat and add a drizzle of olive oil (about 1 tablespoon). Once the oil is hot, use a 1/4 cup measurement to scoop the mixture into fritters, pop into the pan and then flatten slightly with a spatula. Fry each side for 3-4 minutes until golden brown, add more oil as needed. Once the chicken is fully cooked, place the fritters on a paper towel lined plate to drain. Cook the fritters in batches.
  3. To make the low FODMAP aioli (if using), mix the mayonnaise, lemon juice, lemon zest, garlic infused oil and salt and pepper in a small bowl, until smooth.
  4. Serve the fritters hot with a side of aioli.
  5. Freezer note: You can freeze the fritters in an airtight container for up to 3 months. Just before serving, warm in the microwave for 30-40 seconds until heated through and serve with fresh aioli.
SHOW NUTRITION

Nutrition per serve

    | |
Calories 400
Fat 24.8g
Saturates 6g
Protein 29g
Carbs 15g
Sugars 6.4g
Fibre 0.4g
Salt 0.7g
Iron 2.1mg
Calcium 178.2mg
Calories 401
Fat 24.8g
Saturates 6g
Protein 29.1g
Carbs 15g
Sugars 6.5g
Fibre 0.4g
Salt 0.7g
Iron 2.1mg
Calcium 179.6mg
Calories 400
Fat 24.8g
Saturates 6g
Protein 29g
Carbs 15g
Sugars 6.4g
Fibre 0.4g
Salt 0.7g
Iron 2.1mg
Calcium 178.2mg
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Profile photo of Alana Scott
Author

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

Profile photo of Geraldine Perez (APD)
Dietitian reviewer

Geraldine Perez (APD)

Geraldine Perez is an accredited practising dietitian in Australia with a special interest in IBS, gut health and food intolerance. Her daughter had food intolerance as a baby and her husband has IBS. These challenges have inspired her to keep her private... Read more

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