Method

Put the grated potatoes and zucchini/courgettes in a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the chives, egg yolk, gluten free flour and plenty of seasoning. Mix well.

Heat oven to 180C/160C fan/gas 4. Put a little oil  in a frying pan. Divide the mixture into 4 flat röstis and add to the pan (fry as many as you can fit in your pan at once).

Cook over a medium heat for 6-8 mins until the underside is crisp and brown, then flip over and cook the other side. When they’re cooked, transfer to a baking parchment-lined tray and put in the oven.

While the rostis are finishing off in the oven, fry the eggs to your liking, then serve with the zucchini/courgette rostis.

Recipe from Good Food magazine


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Ingredients

400g potatoes, grated

200g zucchini/courgettes, grated

1 tbsp chopped chives

4 eggs and 1 yolk

2 tbsp gluten free plain flour

little sunflower oil for frying

Low FODMAP Recipe

Zucchini & potato rosti

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