Kumara, salmon and corn fritters
Fritters

Kumara, salmon and corn fritters

A belly-friendly, low-FODMAP fritter recipe, packed full of flavour and quick to make in just 20 minutes. With 2 ½ serves of vegetables, these vegetable fritters make a healthy brunch, dinner or light supper. Plus they're high in calcium and protein and can be made gluten-free.
Serves: 4
Time to make: 20 mins

Total cost: $ 14.00 / $ 3.50 per serve

(at time of publication)


Variations

Make it gluten free: Use gluten-free flour and check sour cream is gluten free.

Make it low FODMAP: Use 300g kumara and 100g potato, replace shallots with green spring onion tips, and use reduced-fat mayonnaise instead of sour cream.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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  • 3 People Rated This Recipe

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  • (5 / 5)
Photographer: Mark O'Meara

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