1 tbsp sunflower oil
150g lactose free butter, diced
300g gluten free white bread
25g pack curly parsley
15g pack sage, leaves only
zest 3 lemons, juice of 1
Heat oven to 190C/170C fan/gas 5. Put the gluten free bread and herbs into a food processor and pulse until you have herby breadcrumbs.
Melt the lactose free butter in a pan along with the lemon zest and juice and plenty of seasoning.
Mix in the herby gluten free breadcrumbs, and stir until the lactose free butter has been absorbed.
Allow to cool before adding the egg. Mix well, then roll into small balls. (You may need to add more egg, to ensure that they bind)
Oil a baking tray then bake for 15-20 mins, until crispy on the outside.
Recipe adapted from: Good Food