glutenfrei
Bell pepper and zucchini fritters with vegan cheese dip
These low-histamine bell pepper and zucchini fritters with vegan cheese dip are quick to prepare and are perfect as a snack or appetizer.
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
- 1 zucchini
- 1 bell pepper
- 1 thumb-sized piece of ginger (1)
- 2 cloves of garlic (1)
- 4 tbsp flaxseed flour
- Organic herb salt
- 1 tbsp coconut oil for frying
- 2 sprigs of coriander for garnish
For the dip
- 4 slices of vegan cheese for melting (1)
- 250 ml water
Optional as a dip
- Organic Vegetable Spread Carrot & Beetroot
- Organic Vegetable Spread Zucchini & Basil
- Organic vegetable sauce
preparation
- Grate the zucchini and bell peppers finely, add salt and let sit for about 5 minutes.
- Then drain the liquid through a sieve.
- Mix the mixture with grated ginger (1), garlic (1) and flaxseed flour.
- Let it steep for another 5 minutes.
- Then heat coconut oil in a pan, form patties from the mixture and fry on both sides until brown.
- Meanwhile, bring some water to a boil in a pot and dissolve the vegan cheese (1) in it, stirring constantly.
- Arrange everything on a plate, season with organic herb salt and garnish with fresh coriander.
Our HistaFood tip
You can also use other low-histamine vegetables for the patties, such as carrots and potatoes. Did you know that our organic MetaFit also contains coriander?
Our recommendations
=== 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.