glutenfrei
Carrot and corn fritters with mint yogurt
These low-histamine and gluten-free carrot and corn fritters are not only delicious, but also packed with healthy ingredients. Why not give them a try?
This recipe is
- vegan
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
20 minutes
Ingredients for 2 servings
For the patties
- 2 carrots
- 100g sweetcorn (frozen)
- 80 g rice flour
- 2 spring onions (1)
- 1 thumb-sized piece of ginger (1)
- 1 tablespoon pumpkin seeds
- 1/2 teaspoon turmeric powder
- 3 tablespoons coconut oil
- Organic herb salt
For dipping
- 120g coconut yogurt (1)
- 2 sprigs of chopped fresh mint leaves
- 2 tbsp acerola juice
- 2 tsp tahini (1)
- Salt
Optional for dipping
preparation
- Peel and grate the carrots.
- Mix sweetcorn, rice flour, spring onion (1), grated ginger (1), pumpkin seeds, turmeric powder and organic herb salt .
- Form into patties and press together firmly.
- Fry in a coated pan with coconut oil on both sides.
- Mix coconut yogurt (1) with chopped, fresh mint leaves, acerola juice, tahini and salt and serve as a dip with the fritters.
Our HistaFood tip
You can use zucchini instead of carrot. Make sure to squeeze out the excess liquid. Turmeric is a very traditional spice. Did you know that our KumaFit also contains turmeric?
Our recommendations
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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.