Kumara, salmon and corn fritters
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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.
Reviewed by our expert panel
Serves: 4
Time to make: 20 mins
Total cost: $14.00 / $3.50 per serve

(at time of publication)


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.

You might also be interested in our guide to choosing canned fish

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Photographer: Mark O'Meara

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