1 tsp cumin seeds

227g pack tofu coarsely grated

handful coriander sprigs, stems and leaves finely chopped

handful mint leaves, finely chopped

1 tbsp chives

thumb-size piece ginger, grated

1 tbsp garlic infused oil

2 eggs, beaten

2 tbsp gluten free plain flour

sunflower oil, for frying

lemon wedges and sweet chili sauce, to serve


Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.

Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly.

Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties.

They can now be chilled until ready to cook, or cooked straight away.

Reheat the pan over a medium flame and add enough oil to cover the base of the pan.

When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly.

Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Herb & spice tofu fritters