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Low FODMAP and Gluten Free Recipe - Quinoa & spinach fritters with eggs & tomato chutney


100g quinoa

250g spinach

2 tsp ground cumin

1 tbsp chopped chives

1 tbsp garlic infused oil

85g gluten free breadcrumbs

5 eggs, 1 beaten

1 tbsp vegetable oil, plus extra

For the chutney

5 tbsp sugar

50ml white wine vinegar

2 tbsp finely chopped onions (see above)

250g tomatoes, halved or quartered

salad leaves, to serve


First make the chutney. In a small saucepan, heat the sugar, vinegar and some salt.

Boil for 1 min, then add the tomatoes. Simmer for 1 min, then remove from the heat and set aside.

Cook the quinoa as instructed by the packet. Tip into a bowl.

Put the spinach in a colander and pour over boiling water from the kettle to wilt.

Cool under the cold tap, then squeeze out as much water as you can.

Chop and add to the quinoa with the cumin, garlic oil, chives and gluten free breadcrumbs.

Tip half into a food processor and blitz until it forms a chunky paste.

Return to the remaining half with the beaten egg and some seasoning.

Mix together, then shape into 8 patties and chill until ready to cook.

Heat oven to 200C/180C fan/gas 6. Heat the oil in a wide frying pan, preferably non-stick, and fry the fritters in two batches until crisp on both sides.

Meanwhile, lightly oil a 4-hole Yorkshire pudding tin and put in the oven to warm up for a few mins.

Remove and carefully crack the remaining eggs into the holes, then bake for 3-4 mins until done to your liking.

Use the tip of a knife to help lift out the eggs, then serve with the fritters, chutney and some salad leaves.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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