These fritters are a good way to use up any leftover meat and low-FODMAP vegetables. Canned tuna (in spring water, not oil) would be a good substitute for the chicken. Remove as much oil after cooking as possible so that the fat doesn’t cause symptoms. They also work well for lunch or dinner: have two fritters alongside 1 cup of cooked rice (165 g) or quinoa (185 g) and 1 medium plantain or 1/2 cup (168 g) of water chestnuts.
- Yield: 4 Servings
- 1 zucchini
- 1 cup (36 g) finely chopped Swiss chard
- 2 tablespoons (8 g) finely chopped fresh parsley
- 2 spring onions, finely sliced (green parts only)
- 1 cup (140 g) chopped cooked chicken
- 4 eggs
- 2 tablespoons (20 g) white rice flour
- Salt and pepper
- 2 tablespoons (30 ml) light olive oil
- Grate the zucchini and squeeze out all the water thoroughly. Place in a bowl with the chard, parsley, spring onions, and chicken. Lightly beat the eggs, add them to the bowl, and mix together. Add the flour and season well.
- Heat the olive oil in a large skillet and drop in 8 spoonfuls of the batter. Flatten to form patties.
- Cook on both sides until firm and brown, about 2 to 4 minutes per side. Once cooked, place them on paper towels to absorb the oil. Serve immediately or let cool completely and store in the fridge for 2 to 3 days.