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Cheesy Pumpkin & Zucchini Low FODMAP Fritters

Makes 8 Gluten Free Vegetarian Low FODMAP


Ingredients: 400g kent pumpkin, skin removed and grated 1 large zucchini, grated 2 large eggs ½ cup grated light tasty cheese ½ cup of gluten free breadcrumbs ½ tsp cayenne pepper Extra Virgin Olive Oil Salt to taste


Method:

  1. In a large bowl combine pumpkin, zucchini, cheese, eggs, breadcrumbs, cayenne pepper and salt to taste and stir combine well.

  2. Coat the bottom of a fry pan with olive oil over medium-high heat.

  3. Divide mixture into 8 and spoon onto fry pan to form fritters.

  4. Cook on each side until golden, about 5 minutes on each side.

  5. Keep each batch warm in the oven while the rest are cooking.

  6. Serve and Enjoy!

Tips:

  1. Serve these delicious fritters with steamed low FODMAP vegetables or a salad of your choice.

 

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