Chicken and pumpkin rissoles GF DF MOD


500g minced chicken
500g peeled butternut pumpkin
½ cup chopped parsley
6 gluten free Weetbix, crushed, (or equivalent gluten free breadcrumbs)
5 shallots, finely sliced
1 clove of garlic, crushed
4 Tbsp. gluten free plain flour
2 eggs
Oil for cooking


• Grate the raw pumpkin
• In a saucepan on the stove add a little oil, shallots and garlic and sauté 1-2 minutes and
then cool
• In a mixing bowl, combine the chicken, grated pumpkin, parsley, crushed Weetbix,
gluten free flour and cooled shallot and garlic
• Beat to eggs and add to the meat
• Use your hands to fully combine all the ingredients
• Shape the mixture into roughly 16 rissoles, not too fat
• Place greaseproof paper between the layers as you stack them
• Add fresh oil to a fry pan and cook the rissoles in batches for approximately 5-6 minutes
per side, until cooked through
Serving suggestions:
• Eat immediately with appropriate salad or vegetables
• Use as a rissole in an appropriate burger bun or wrap
• Squash onto a rice cake for a quick snack
• Chop leftovers into chunks and use as the meat portion of a stir-fry on rice dish

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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