Glutinous rice balls with beef and potato, spiced with cumin and turmeric (low FODMAP, Gluten Free)

Quinoa potato hash (FODMAP friendly)

Yummy little snacks with quinoa, shredded potato, capsicum, tasty cheese, coriander, marjoram, tarragon and rosemary – you can make them into balls, or flat hash browns.

Ingredients

(Serves 2 as a FODMAP recipe)

  • 1/2 cup quinoa, cooked per instruction on the package
  • 1/2 capsicum, finely diced
  • 250g potato, shredded, cook in microwave for 2 minutes or until just cooked, cooled
  • 1/2 cup cheddar cheese, shredded
  • 1 egg, lightly beaten
  • a little fresh marjoram, finely chopped
  • a little fresh tarragon, finely chopped
  • a little fresh rosemary, finely chopped
  • a little black pepper
  • salt to taste
  • cooking oil, for pan frying (I use olive oil)

Method

Mix all ingredients together except for the cooking oil; squeeze the quinoa mixture into small balls or any other shapes; pan fry the quinoa hash gently with plenty of cooking oil over medium heat, for approx 5-10 minutes or until the outside is golden brown; time required for pan frying depends on the thickness and shape of the hash; Serve warm.

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