1 x head of Broccoli
2 x Garlic cloves
1/2 cup Chickpea flour
2 tbsp Flaxseed meal
1/2 tsp Ground cumin
1/2 tsp Ground coriander
1 tsp Salt
Roughly chop broccoli and add to food processor. Roughly chop onion and garlic and add to food processor. Next add chickpea flour, flaxseed meal, spices and salt.
Blitz mixture into fine breadcrumb texture. If the broccoli is moist enough, the mixture should roll into balls. If not, you may need to add a little bit of water.
Roll fritters into small burger patties. Fry in a small frying pan with olive oil or bake in the oven.
*LOW FODMAP* onion and garlic aren't essential to this recipe. I would use 40g of celery instead of onion and a pinch of asafoetida instead of garlic. I also fry the broccoli fritters in garlic infused olive oil for extra goodness!
500g (cooked) Rice or Gluten-free couscous
2/3 cup Slivered almonds
1/2 bunch Parsley (roughly chopped)
1/2 cup Currants
1/4 tsp All spice
1/2 tsp Turmeric
Toast almonds in a dry frying pan.
Chop carrot into one-bite size then roast carrot in the oven.
Combine all ingredients in a large bowl. Add a drizzle of olive oil and lemon juice, then season with salt and pepper.