Quinoa Ricotta Fritters GF D Low

Makes ~16 fritters


  • 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


  • 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
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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