Sweet potato & pumpkin fritters
Easy to make, delicious sweet potato & pumpkin fritters. Fall recipe.
This recipe is suitable for IBS sufferers after few alterations. Please, read text in green (below the ingredients list).
Ingredients:
1 tablespoon of spicy mustard, 2 large or 4 medium sweet potatoes, , 2 tablespoons of pumpkin puree, 1 teaspoon of: salt, warm paprika and ground pepper, 1 egg, flour or gluten free flour ( two small cups), olive oil for frying.
IBS sufferers, please:
– skip the mustard or swap spicy mustard for mild one; use one teaspoon instead of one tablespoon
– use plain white gluten free flour
– you can mix sweet potatoes with plain white potatoes to further limit risk of gut irritation (70 grams of sweet potatoes is a recommended dose on a low fodmap diet, you may be able to eat more though).
Instructions:
Cook potatoes, mash them, add rest of the ingredients (except flour) and stir them in. Add flour and stir ( till mix gets thicker; two times thicker than pancake mix). Heat olive oil in a non-stick frying pan. Spoon mixture into the pan (one tablespoon at a time) and form flat, round-shaped fritters. Fry for a few minutes on each side till golden brown.
Serve & ENJOY!
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