Super easy gluten free and low FODMAP pumpkin and feta patties. Great for breakfast or to serve with with a green salad, some roasted veggies or a soup for a full meal. I like to add a little bit of avocado (30 g is still a low FODMAP portion size) and a poached egg.
Ingredients for about 6 pumpkin and feta patties
- 300 g pumpkin
- 100 g crumbled feta
- 1 to 2 eggs (depending on their size)
- 100 g small oatmeal (gluten free if required and if possible – otherwise go for buckwheat)
- 50 g low-FODMAPs flour (rice, buckwheat, sorghum, quinoa)
- 1 bunch of chopped parsley or chives
- 1 green of spring onion
- 100 g chopped kale
- 20 g chopped hazelnuts
- Spices of your choice: cumin, curry, turmeric
- Olive or coconut oil or ghee
LF portion: up to 2 patties
Peel and cut the squash into pieces. Cook them in a pressure cooker or in an pan with water. Drain and mash before mixing it with the other ingredients.
Heat a pancake pan (or another frying pan but I like to use a small frying pan to have regular patties), with little bit of oil or ghee. Take 2 tbsp of the preparation and cook for about 5 minutes. Turn the patty over and continue cooking until it is fully cooked. It should be crispy on the outside and soft in the inside.
Repeat until there is not more batter.
*Only the canned pumpkin has been tested by Monash University. However, even if the squash appears to be low in FODMAPs, you can use carrot or parsnip instead.
Looking for more tokutaka (recipes) ?
Check out my low FODMAP ebook meal plan!
