Pumpkin and millet fritters
These low-histamine pumpkin and millet fritters are deliciously crispy on the outside and wonderfully soft on the inside. Served with a fresh coconut yogurt dressing. Simply delicious!
This recipe is
- vegan
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
30 minutes
Ingredients for 2 servings
For the patties
- 150 g millet
- 1/2 Hokkaido pumpkin
- 1 large onion (1)
- 1 thumb-sized piece of ginger (1)
- 2 cloves of garlic (1)
- 1 turmeric root / 1/2 tsp turmeric powder
- 6 tbsp organic Asian sauce
- 2 tbsp flaxseed flour
- 50 ml water
- Salt
- Olive oil
For the topping
- 1 small cup coconut yogurt (1)
- 1/2 red cabbage
- Parsley
Optional as a topping
preparation
- Cook the millet according to the instructions. Meanwhile, wash the pumpkin, remove the seeds, and grate it into fine strips together with the onion (1).
- Then fry in a pan with olive oil and refine with finely grated ginger (1), garlic (1) and turmeric.
- Deglaze with organic Asian sauce and a little water, then fry briefly.
- Then mix the mixture with the millet and flaxseed flour, form patties and fry in a pan with oil on both sides until crispy brown.
- Arrange on a plate and garnish with red cabbage strips and coconut yogurt (1).
Our HistaFood tip
This dish is also great for taking away!
Simply fill into a can or jar and store in a cool place until ready to eat.
Good to know: Histamine doesn't form as quickly in purely plant-based foods, which is why you can usually enjoy this dish without any problems even a few hours later. However, please always keep your individual tolerance level in mind!
Prepared with
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.