1 can of pumpkin
1 tsp rubbed sage
2 large free-range eggs, beaten
1 tbsp gluten free plain flour
1 handful freshly grated parmesan cheese (or alternative vegetarian cheese)
1 tbsp lactose free double cream
salt and freshly ground black pepper
1 tbsp fruity olive oil
Open the can of pumpkin, then place into a large bowl with the sage (a little goes a long way).
Add in the eggs and the gluten free flour to bind everything together, followed by the parmesan cheese (it will melt and again will help to hold the fritter together).
For a touch of luxury, some lactose free cream and stir well, seasoning to taste with salt and freshly ground black pepper.
Just before you fry it's worth just checking some of the mixture, to ensure it won't be too ‘heavy’ when cooking.
If you think it will, just add either a little more beaten egg or lactose free cream to loosen the mixture.
Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly.
Fry for 4-6 minutes until golden-brown on both sides. Remember the golden rule of frying - don't play with the food too much, let the fritters form a crust before you turn them over.
Serve straightaway scattered with more Parmesan.
Recipe adapted from: Good Food
*We recommend the help of a registered dietician when following the low FODMAP diet.