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Eggplant, Goats Cheese and Dill Vegetarian Fritters (gluten free, low FODMAP)
Eggplant, Goats Cheese and Dill Vegetarian Fritters
Recipe type: breakfast, lunch or dinner
Prep time: 
Cook time: 
Total time: 
A healthy meal that will help you increase your vegetable intake. Perfect for breakfast, lunch or dinner. Reheats well the next day if kept in an airtight container.
  • 4 eggs, whisked
  • 1 large eggplant, grated
  • ¼ cup mushrooms. chopped thinly and halved (if you're following a low FODMAP diet or polyols upset your gut - use oyster mushrooms)
  • 2 carrots, grated
  • ¼ cup fresh parsley, finely chopped
  • ⅓ cup light shredded lactose free cheese (normal cheese is fine if you're not lactose intolerant)
  • 50 grams of plain goats cheese
  • 1 tbs finely chopped dill
  • 2tbs milk (I used almond milk but any type will do if you're not lactose intolerant)
  • 1.5 cups tapioca flour (or any type of flour if you're not gluten intolerant or coeliac)
  • 1 tsp gluten free baking powder
  • ¼ tsp chilli flakes
  • ¼ tsp pepper
  • ½ tsp salt
  • 3 tbs Olive oil to cook in (onion infused olive oil is optional if you want extra flavour)
  • salad to serve - ¼ cup chopped mint, 1 cup chopped mushroom, 1 large chopped tomato, 1 cucumber, 1 tbs lemon juice.
  • Plain coconut yogurt to serve
  1. Mix together all the ingredients.
  2. On medium heat place 1 tbs olive oil into the pan then add a fritter sized amount of batter (think of the size of an egg ring) and turn after 3-4 min or until golden brown on each side. It’s important to top up the olive oil after each batch or when it runs out as it helps make sure your fritters don’t burn.
  3. Serve with coconut yogurt and a mint, tomato,and cucumber salad as pictured.
Makes 18-20 fritters, serves 4 at 5 fritters per person as they aren't super thick ones (but they still have just enough rise to make for a great texture).
Nutrition Information
Serving size: 4
Recipe by Eat Pray Workout at