Pumpkin and fetta patties
I serve this recipe either at dinner with a green salad, some roasted veggies or a soup, or for breakfast. Then, I like add a little bit of avocado (30g is still a low FODMAP portion size) and a poached egg.
Ingredients for 3 to 4 servings
- 300g pumpkin
- 100g crumbled feta
- 1 to 2 eggs (depending on their size)
- 100g oatmeal (small)
- 50g low-FODMAPs flour (rice, sarrain, teff, quinoa)
- 1 bunch of chopped parsley or chives
- 1 green of spring onion
- 100g chopped kale
- 20g chopped hazelnuts
- Spices of your choice: cumin, curry, turmeric
- Olive or coconut oil or ghee
Portion: 2 patties
Peel and cut the squash into pieces. Cook them in a pressure cooker or in an pan with water. Drain and mash before mixing it with the other ingredients.
Heat a pancake pan (or another frying pan but I like to use a small frying pan to have regular patties), with little bit of oil or ghee. Take 2TS of the preparation and cook for a about 5 minutes. Turn the patty over and continue cooking until it is fully cooked. It should be crispy on the outside and soft in the inside.
Repeat until there is not more batter.
*Only the canned pumpkin has been tested by Monash University. However, even if the squash appears to be low in FODMAPs, you can use carrot or parsnip instead.