Quinoa Ricotta Fritters GF D Low

Gluten Free, Dairy Containing, Low Chemical

Makes ~16 fritters

Ingredients

1/3 cup quinoa (or 1 cup pre-cooked)
410g canned green beans
300g smooth ricotta
½ cup chopped fresh parsley
2 shallots
2 eggs
¾ cup GF self-raising flour
Salt to taste
Rice bran oil to cook

Method

If the quinoa is not pre-cooked. Put the quinoa in a saucepan with ¾ cup water
Bring to the boil and then simmer, with the lid on, about 6-7 minutes or until the water has been absorbed.
Take it from the stove and let it stand for 5 minutes with the lid on the pot. Cool
Finely chop the shallot and parsley
Drain the beans and place in a bowl with flour, shallot, quinoa, salt and parsley
Stir to coat them with flour
Beat the eggs in a small bowl and gradually stir the eggs into the ricotta until smooth
Mix the egg mixture through the other ingredients
Heat a little oil in a fry pan or a non-stick frying pan
Add spoonful’s of the mixture to the pan and flatten to about 6cm in diameter
Cook for about 2-3 minutes on each side, or until golden brown
Repeat until all the mixture has been cooked
Serve warm with mashed potatoes and allowed vegetable of choice

Use cold fritters

With salad,
Or use in wraps and sandwiches
Or as snacks between meals

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET

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.

LOW CHEMICAL RECIPES
Free from gluten/wheat and dairy foods