Gluten free, vegetarian, low FODMAP
Jeon are a brilliant way to encourage children to eat their vegetables! They are super easy and a good way to use up any leftover vegetables.
Ingredients
21 carrot, grated
1 potato, grated
1 zucchini, grated
1 capsicum, finely diced
1 red onion, finely diced (omit for low FODMAP)
2 eggs
1 cup flour (wheat, rice (gluten-free), wholemeal)
1/2-1 cup water
Rice bran oil
Dipping sauce: 1 tb soy or tamari (GF) and 2 tb rice vinegar
Method
Squeeze out excess moisture from the zucchini and potato.
Add vegetables into a large bowl.
Mix together water and flour, then add with egg to the vegetable mixture.
You may need to add water depending on consistency.
Brush a pan with rice bran oil, heat well and add 1/3 cup quantities of mixture to pan.
Cook approximately 2 minutes per side until golden brown.
Serve with dipping sauce.
Delicious sides include: smoked salmon, avocado and salad.