Low FODMAP Recipe - Italian pork patties with potato wedges -  Gluten free recipe


4 baking potatoes, unpeeled, each cut into 8-10 wedges

2 tbsp olive oil

zest and juice 1 lemon

50g fresh gluten free  breadcrumbs

500g pack pork mince

50g grated parmesan

2 tbsp chopped parsley

1 tsp garlic infused oil


Heat oven to 200C/180C fan/gas 6. Toss potato wedges in a large roasting tin with 1 tbsp oil and lemon juice. Spread out in a single layer.

Bake for 35-45 mins, turning halfway, until golden brown and crisp.

Meanwhile, place the gluten free breadcrumbs in a mixing bowl and moisten with 2 tbsp cold water.

Add the mince, Parmesan, parsley, garlic oil and lemon zest. Season, mix well, then shape into 4 large, flat patties.

Heat remaining oil in a pan and cook the patties for 7 mins on each side, or until they have a golden crust and are cooked through (alternatively, cook on the barbecue).

Serve with the wedges and a tomato and rocket salad, if you like.

Recipe adapted from: Good Food

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