INGREDIENTS:
500 g chicken mince
2 large egg
60 ml (1/4 cup) mayonnaise*
35 g (1/4 cup) gluten free all purpose flour*
84 g (3/4 cup) mozzarella cheese or soy based vegan cheese (optional) (grated)*
2 tbsp fresh basil (finely chopped)
2 tsp dried chives*
1/4 tsp salt
Season with black pepper*
Drizzle of olive oil
Low FODMAP Aioli:
60 ml (1/4 cup) mayonnaise*
1/4 tsp garlic infused oil*
1/2 tbsp lemon juice*
1 tsp lemon zest*
Season with salt & pepper
DIRECTIONS:
- Finely chop your fresh basil and grate the cheese. Place the chicken mince, eggs, mayonnaise, flour, cheese, basil, dried chives, salt and pepper in a bowl. Stir until well combined.
- Heat a large non-stick frypan over medium heat and add a drizzle of olive oil (about 1 tablespoon). Once the oil is hot, use a 1/4 cup measurement to scoop the mixture into fritters, pop into the pan and then flatten slightly with a spatula. Fry each side for 3-4 minutes until golden brown, add more oil as needed. Once the chicken is fully cooked, place the fritters on a paper towel lined plate to drain. Cook the fritters in batches.
- To make the low FODMAP aioli (if using), mix the mayonnaise, lemon juice, lemon zest, garlic infused oil and salt and pepper in a small bowl, until smooth.
- Serve the fritters hot with a side of aioli.
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