Potato and Carrot Patties
When I want a side dish or a snack to start our lunch, it gets annoying. The only things I can think of are veggies that are not the best for us IBS pals.
The other day I got a box from the famous app that sells shop leftovers with a ton of carrots, I was so happy! Finally, something that I can eat freely! These boxes are a great idea, it allows you to save money and reduce an unbelievable amount of food waste. The only downside for us with IBS is that oftentimes, a lot of veggies are not low-FODMAP, but then I cook them for my fiancé or friends.
With some of the carrots, I decided to create my own version of another Italian dish. It is famous especially on the northern-west side, towards the border with Switzerland. "Rösti" is the name of this recipe, which is basically a veggie/potato patty. It is usually made out of just potatoes and cooked in a pan with a generous amount of oil, hence, not that easy to digest as it is almost deep-fried.
In my own adaptation, I decided to mix carrots and potatoes in order to get some vitamins from my favorite IBS-friendly veggie. I cooked it in the oven, to make it lighter. The recipe is easy and is liked by everyone.
My biggest achievement is to make my picky niece eat veggies, and this is an easy way to make kids eat their veggies without complaining. She absolutely loved it and ended up eating half of them.
The rösti is either an entree or a side dish for meat or fish. It's crunchy and can be served still hot from the oven or cold during a hot summer day. It's even easy to carry if you are invited somewhere and want to bring some of your IBS-friendly food.
It's ideal to be served with your favorite low-FODMAP sauce, as a snack. My favorite is mayo because the lemon gives a nice contrast with the sweetness of the potatoes and carrots.
The original recipe contains regular flour in it, which I substituted with a random gluten-free one I had at home. The result is the same but more gentle on our gut.
Makes: 6 servings
Serving size: a few patties each
Prep time: 10 minutes
Cooking time: around 15 minutes
Ingredients for potato and carrot patties:
- 21 oz of potatoes
- 14 oz of carrots
- 2 tablespoons of gluten-free flour
- 1 tablespoon of water
- 5 tablespoons of extra virgin olive oil
- pinch of salt and pepper
Directions for potato and carrot patties:
- Preheat the oven to 350 degrees Fahrenheit
- Wash and peel carrots and potatoes
- Coarsely grate them and squeeze them from their own liquid
- Add flour, salt, pepper, a tablespoon of water, and 3 tablespoons of extra virgin olive oil
- On an oven tray covered with baking paper, form the patties and drizzle with olive oil
- Cook the patties until golden for about 15 minutes
- Serve it with your favorite IBS-friendly sauce
- calories: 200
- dietary fiber: 4.1g
- potassium: 615mg
- protein: 2.3g
- saturated fat: 1.7g
- sodium: 52mg
- total carbohydrates: 23g
- total fat: 11.8g
Disclaimer: IrritableBowelSyndrome.net does not provide any express or implied warrant toward the content or outcome of any recipe.
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