Most of the time, I try to be good. Most of the time. But some days, all I can think of are corn dogs, Yorkshire pudding and potato latkes with sour cream. Or Polish potato cakes with onion-laden goulash…These low FODMAP Quinoa and Bok Choy Fritters are for one of those days: naughty enough to satisfy the craving, but healthy enough to pass my no-junk filter as they’re low in carbohydrates and vegan. If you want to avoid the fat, simply bake them as a pâté. One thing you may want to change is the salt content; I am currently enjoying the fact that my doctor told me to eat more salt (!) and scarfing down platefuls of salty french fries and potato chips. However, since the cream cheese will have some sodium and the yeast flakes are fairly salty, make sure you suit your own palate.


Quinoa and Bok Choy Fritters

(Yield: 15-16 fritters, preparation: 30 minutes, total time: 50 minutes, difficulty: easy)

  • 1 cup quinoa
  • 1 package (8 oz) vegan cream cheese – make sure it’s low FODMAP
  • 2 tablespoons nutritional yeast (or Parmesan cheese)
  • 1 tablespoon garlic-infused olive oil
  • 3 medium heads of bok choy, chopped
  • 4 stems of green onion
  • 2 tablespoons of chopped parsley
  • 3 tablespoons potato flour
  • pinch chilli powder
  • 1 teaspoon salt (or less)
  • 1 tablespoon orange vinegar (or 1 tablespoon water)
  • 1 tablespoon sesame seeds (optional)
  • oil for frying

Pour quinoa into a saucepan, cover with plenty of water and cook till the grains sprout little white tails. Drain and let cool down. Add all other ingredients, mix well and fry small fritters on medium heat till golden on both sides. Be careful when flipping them over – they’re fairly delicate.


To avoid fat overload, put the mix in an oiled loaf tin and bake at 375 degrees Fahrenheit (190 degrees Celsius) till the top turns golden. Let cool completely before slicing.

I love these for lunch – they freeze well and two or three are enough to keep me going until dinner. For a fuller meal, pair them with a colourful salad; or try them for a Sunday breakfast full of protein and flavour.

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When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

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