Low FODMAP Carrot & Corn Fritters

Steps

1. 1Grate the carrots, deseed and dice the red bell peppers, and measure out the corn kernels. Finely chop the chives and parsley.
2. 2In a large bowl whisk together the eggs and low FODMAP milk. Then mix in the flour, paprika and cumin. Stir through the corn, carrot, red bell peppers, chives and parsley until well mixed. Season with salt and pepper.
3. 3Place a large non-stick fry pan over medium heat and spray with oil. Spoon 1/4 cup mixture per fritter into the pan. Cook four to six fritters at a time - flattening them slightly so they are not too thick. Allow to cook for 3 to 4 minutes per side, until golden brown and cooked through. Make sure you stir the mixture before cooking each batch.
4. 4Serve three fritters per person.
5. 5Freezer note: Freeze in an airtight container for up to 3 months. Just before serving, warm in the microwave for 30-40 seconds until heated through.