Chicken and Swiss Chard Fritters Recipe

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The Low-FODMAP 6-Week Plan and Cookbook A Step-by-Step Program of Recipes and Meal PlansThese 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
How to Make It
  1. 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.
  2. Heat the olive oil in a large skillet and drop in 8 spoonfuls of the batter. Flatten to form patties.
  3. 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.

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