Heres a recipe I have been keen to try since purchasing the book Food Intolerance Management Plan (I picked it up from Target for $25, you can buy it online but Target is cheaper! And I saved on postage). My kids dont mind pumpkin, more so if its with other things, not just on its own so I was hoping they’d like these. And success….they loved these, all 5 of them which is rare to have all of them love the same meal, usually theres one or 2 that whinge and complain about not liking something. Theses were really yummy and full of flavour A great snack or a light meal too. 1/2 a cup of butternut pumpkin is ok per day if on a low fodmap diet.
Sabrinah is my youngest, she is almost 3 and a half and probably my 2nd fussiest eater after my almost 13yr old son!! She was enjoying these fritters, look they are almost all gone!
Pumpkin, Fetta & Chive Fritters
300 grams pumpkin, cut into small pieces (I used kent but butternut is good too)
50 grams brown rice flour
2 Tbsp maize cornflour
1/2 tsp xanthan gum (if strict clean eating, omit this, maybe add 1/2 tsp baking powder instead)
2 Tbsp chopped fresh chives
60 grams fetta (I use reduced fat) crumbled.
2 eggs, lightly beaten
1 tsp ground cumin
salt and pepper to taste
2 Tbsp rice bran oil for the pan, or olive oil spray
Sour cream & chive Dressing (optional)
3 Tbl light sour cream (omit if on a dairy free diet)
1 Tbsp chopped fresh chives.
Cook the pumpkin in a saucepan of water until soft. Mash and set aside to cool. Sift flours and xanthan gum into a mixing bowl. Add chives, fetta, mashed pumpkin, eggs, cumin and mix with a metal spoon until combined. Lightly season with salt and pepper.
Heat 1 tablespoon of oil into a frying pan over a medium heat. Add a 2 heaped tablespoons of mixture to the pan, cooking a few at a time. Cook until nice and browned 3-5 minutes and then flip and cook the other side until browned and cooked through. Remove from pan and place on a plate cover with foil if serving immediately while you cook the next batch. Makes 8 fritters (2 per serve) . To make the dressing combine sour cream and extra tablespoon of chives and spoon over fritters. Serve with garden salad.
My kids werent so keen on the sour cream dressing so out came the tomato sauce!