Low FODMAP Curry Quinoa Fritters

Ingredients

    |

Servings:

(4 fritters per serve)

Quinoa

57   quinoa (white)*
0.5   olive oil
187.5   low FODMAP chicken stock/vegetable stock*

Curry Quinoa Fritters

100   carrot
1   fresh chives
10   green onions/scallions (green tips only)*
1   fresh cilantro
0.25   mild curry powder*
0.5   paprika*
3   large egg
35   gluten free all purpose flour*
1   salt & pepper

Low FODMAP Aioli

60   mayonnaise*
0.5   garlic infused oil*
1   black pepper*
1   lemon juice*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • large frypan
  • large saucepan
  • grater

Curry Quinoa Fritters with Low FODMAP Aioli

PREP IN 20 MIN COOKS IN 20 MIN SERVES 2 (4 fritters per serve)
BY ALANA SCOTT REVIEWED BY Kate Watson (RD)
FEATURED IN Lunch, Snacks, Vegetarian Options

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 recipe I also teach you how to make low FODMAP aioli using garlic infused oil. This recipes 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.

  • Gluten Free Option
  • Low FODMAP
  • Nut Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

    | |
Calories 443
Fat 22.1g
Saturates 4.8g
Protein 18.1g
Carbs 42.1g
Sugars 4.8g
Fibre 4.1g
Salt 0.9g
Iron 3.8mg
Calcium 121.9mg
Calories 443
Fat 22.1g
Saturates 4.8g
Protein 18.1g
Carbs 42.1g
Sugars 4.8g
Fibre 4.1g
Salt 0.9g
Iron 3.8mg
Calcium 121.9mg
Calories 443
Fat 22.1g
Saturates 4.8g
Protein 18.1g
Carbs 42.1g
Sugars 4.8g
Fibre 4.1g
Salt 0.9g
Iron 3.8mg
Calcium 121.9mg
Love this recipe? Get your weekly meal plans.
FREE TRIAL
    | | |
  1. 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).
  2. While the quinoa cooks, peel and grate the carrot. Finely chop the chives, fresh cilantro, and spring onion (green tips only).
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Buying Tips

Garlic infused oil is found in the oil section of your local supermarket. 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 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.

Quinoa is pronounced KEE-noh-ah and can be found in the bulk bins or with the rice in most supermarkets.

Check the mild curry powder does not include onion or garlic powder.

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Buy a bunch of green onions/scallions with long green tips. You can use the green tips of the green onions/scallions (which are low FODMAP) and not the white stem when cooking.

Make your lemon juice and lemon zest from fresh lemon.

Choose a mayonnaise that does not include onion or garlic powder. We like using Best Foods Mayonnaise (Lite or regular). If you are a meal plan member you can also grab the recipe for our egg free mayonnaise here.

Choose a stock that does not include onion or garlic. We prefer to use Massel Chicken Stock Cube 7's (in the yellow & blue packet). This product is low FODMAP, gluten free and vegan (despite it's name) and each packet makes 7 cups of stock. This product can be brought online around the world and is available from some supermarkets.

Gluten Free Tips

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips