This recipe contains small low FODMAP serves of sweet potato. During the first phase of the low FODMAP diet avoid larger serves of sweet potato, until you are ready to challenge, as sweet potato becomes high FODMAP in large serves.
PREP IN 20 MIN COOKS IN 20 MIN SERVES 4
BY ALANA SCOTT REVIEWED BY JOANNA BAKER (APD)
250 g sweet potato (peeled & diced)*
250 g potato (peeled & diced)
1 tbsp garlic infused oil*
450 g lamb mince (or you can use beef, pork or chicken mince)
40 g (1 cup) green shallots (green tips only, finely chopped)*
1 tbsp crushed ginger*
2 tsp soy sauce*
1 tbsp oyster sauce
1 cup fresh corriander (chopped)
4 cups (4 cups) lettuce (butter, iceberg, red coral) (roughly chopped)
1 small cucumbers (diced)
2 large tomato (diced)
1 medium carrots (grated)
* See the FODMAP Tips
- large frypan
- large saucepan
- roasting tray
What to do:
- Preheat the oven to 180ºC bake function.
- Peel and cube the sweet potato and potato. Place in a large saucepan of hot water over high heat and boil for about ten minutes until soft. Roughly mash with a fork.
- While the potatoes cook, make the lamb. Heat the garlic infused oil in a large frypan, add the ground lamb mince and allow to brown. Then stir through the ginger, shallot tips, soy sauce, oyster sauce and fresh coriander.
- Place the mashed potato and lamb mixture into a large bowl, mix well. Using a 1/4 cup measure, scoop and shape into even sized fritters and place on a roasting tray lined with baking paper. Dust with flour and brush with a little bit of olive oil.
- Place in the oven and bake for 10 minutes each side, until golden brown.
- Make the salad. Then serve the lamb fritters hot with a side salad.