Makes: 8 fritters (serves 2-3) | Prep time: 20 minutes | cook time: 20 minutes
⅓ cup (55g) white quinoa
½ tbsp olive oil
¾ cup (185ml) low FODMAP chicken or vegetable stock (GF if needed)
3 large eggs
¼ cup (35g) gluten-free all-purpose flour
¼ tsp mild curry powder
½ tsp paprika
1 medium–large (100g) carrot, peeled and grated
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh coriander
¼ cup (10g) finely chopped spring onion (green leaves only)
Few grinds of salt and pepper
Chopped fresh chives, to serve
Place the quinoa in a fine-meshed sieve and rinse under running water for 40 seconds (this will help remove the bitter taste). Place the quinoa in a medium-sized saucepan with the olive oil and toast for 1 minute over medium–high heat.
Add the chicken or vegetable stock and bring to a rolling boil. Turn down the heat to medium–low and simmer until cooked (about 12–15 minutes). Remove from heat once the quinoa is soft (it’s okay if it’s still a little wet).
Whisk the eggs and flour in a large bowl until mostly smooth (a few flour lumps are okay). Add the curry powder, paprika, carrot, chives, coriander and spring onion. Mix well, then stir through the cooked quinoa. Season generously with salt and pepper.
Heat a large frying pan over medium heat. When the frying pan is hot, measure out ¼-cup scoops of mixture and place in the pan. Fry for 3–4 minutes each side, until golden. Cook the fritters in two batches. Serve with some extra chopped fresh chives.