It has been a while since I posted last. I wish I could say that it is because I was working on some cool project like writing a cook book or something. Unfortunately it is nothing cool like that. The simple truth is I have been busy with family life and work life coupled with a case of lack of inspiration. Since my last post in October I must have started at least 20 to 30 new recipes. None of which I have managed to finish or perfect. This weekend however, I finally managed to both finish the recipe and take the photos of these Histamine Friendly Sweet Potato Turmeric Puffs
To get out of my food inspiration funk, I have been cooking a bunch of new recipes lately, instead of sticking to old favorites. Since my histamine intolerance is no longer stopping me from enjoying a wealth of different foods, I have had the opportunity to go wild in terms of recipes, with little to no adaptions needed.
All of this cooking has also provided me with a little short list of recipes that I want to adapt and make more histamine friendly for you guys. These histamine friendly sweet potato turmeric puffs, is originally inspired by a Jamie Oliver recipe. It is originally a recipe for burger patties, served with mango chutney. BTW coming up with a good low histamine recipe for mango chutney, is something that has been on my goal list for a long time! If you have any tips, pretty please share in the comments below.
First time I made these, following the recipe of mister Jamie Oliver, we indeed had them as burgers. Trust me on this one! They are a great plant based burger patty. However the next day I brought the lefts overs to work together with a very simple salad (consisting of mixed leafy greens, shaved raw Brussels sprouts, pomegranates and a simple basil yogurt dressing). It was so freaking delicious, that I knew I had to put this on the blog somehow.
So my brain went to work on how to make these low histamine, while still being as delicious without all the non tolerated spices. And let me just tell you turmeric is the savior of the day 😀 Gotta love turmeric! Even though it stains everything yellow, and my fingertips are yellow for days 😉
The recipe is quite straight forward. Rinse and peel the potatoes and the sweet potatoes. Cut them into small pieces and boil them until they fall of a fork when you prick them. Drain and let them steam off without a lid on. Melt the ghee in a pan, and add garlic (replace with white onion, if you don’t tolerate garlic), fresh ginger and fresh turmeric. Let it fry for a few seconds before adding the potato and sweet potato. Mash up the potato and sweet potato mix in the pan, and spread it out as well as you can. Fry the mashed potato mix until crispy, then mix up and allow to get crispy again. Repeat this 4-5 times, before forming little imperfect balls with the help of two spoons. Let the sweet potato puffs brown on each side.
Enjoy these histamine friendly sweet potato turmeric puffs in a salad, a wrap or pita, use them to replace falafel or nuggets, eat them instead of tater tots, or make them bigger and eat them as burgers. I could go on and on, but I think you get it right? This is truly a versatile recipe, which I hope you’ll enjoy. Play around with the spices to please your personal taste.
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Enjoy these histamine friendly sweet potato turmeric puffs in a salad, a wrap or pita, use them to replace falafels or nuggets, eat them instead of tater tots, or make them bigger and eat them as burgers. I could go on and on, but I think you get it right? This is truly a versatile recipe, which I hope you’ll enjoy. Play around with the spices to please your personal taste.
Ingredients
- 200 g / 7 oz sweet potatoes (washed, peeled and cut into smaller chunks)
- 200 g / 7 oz potatoes (washed, peeled and cut into smaller chunks)
- 2 cloves of garlic (finely chopped)*
- 1/2 a thumb sized piece of ginger (finely chopped or grated)
- a thumb sized piece of turmeric (finely chopped or grated)
- salt to taste
- 1 tbsp ghee**
Optional, if serving as a salad
- mixed leafy greens
- thinly shaved raw Brussels sprouts
- pomegranate
- basil
- yogurt (any tolerated yogurt, I prefer goat yogurt)*
Instructions
- Rinse and peel the potatoes and the sweet potatoes. Cut them into small pieces and boil them until they fall of a fork when you prick them. Drain and let them steam off without a lid on.
- Melt the ghee in a pan, and add garlic (replace with white onion, if you don’t tolerate garlic), fresh ginger and fresh turmeric. Let it fry for a few seconds before adding the potato and sweet potato.
- Mash up the potato and sweet potato mix in the pan, spread it out as well as you can. Fry the mashed potato mix until crispy, then mix up and allow to get crispy again.
- Repeat this 4-5 times, before forming little imperfect balls with the help of two spoons. Let the sweet potato puffs brown on each side.
- Add to a bowl of mixed leafy greens, thinly shaved Brussels sprouts and pomegranates. finely chop the basil and mix with a little yogurt. Drizzle the yogurt basil dressing over the sweet potato turmeric puffs. Enjoy 🙂
Notes
- If you don’t tolerate garlic, you can leave it out or replace it with some finely grated white onion, which is typically better tolerated.
- Replace the ghee with olive oil for a dairy free/ vegan option.
- If you don’t tolerate any kinds of yogurt, just sprinkle the fresh herbs on top, or mix with a tolerated oil.
- Please note that the nutritional data is based on the sweet potato turmeric puffs alone and not on the suggested simple salad serving.
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Appreciation for your recipe tips. Very solved the problem in completing the hobby of cooking.
Great to hear Tommye.
Tania
Thank you so much for what you do. I’m a foodie who traveled Europe full time for three years eating all sorts of wonderful things. Then I developed histamine intolerance and all the joy I got from food turned to stress and anger. And I felt like there were very few things I could eat without getting sick.
Finding your blog has been a way to feel more normal again. I still miss so much in terms of flavors and the social aspect of going out and eating with my friends, but at least I don’t feel like I’m only eating the same six things anymore. So don’t worry about not writing consistently when you have family things to consider, just get back to us when you can with your delicious recipes. You are greatly appreciate it.
Hi Todra,
OMG, you just made my day…. It’s been more than a year since I posted last and I have been feeling axtra bad about it lately. I will stop feeling bad now 🙂 And just be happy that I have been able to help you feel a little more normal again.
kind regards,
Tania
This looks right up my family’s alley! We are dealing with so many food sensitivities (and my son’s MCAS) that I’ve been feeling so overwhelmed about the idea of finding anything new to make and we are getting a bit sick of the usual menu items. Thank you, thank you for this!
This recipe sounds delicious, will definitely have a go 🙂 My low histamine diet has been so boring thankyou so much for posting.😘
Looks tasty !
However, regular potatoes aren’t recommended for histamine intolerants. Their glycoalkaloids content can affect gut permeability.
Thank you so much for this website! I just learned about histamine intolerance and am on a hopeful path to reduce a lifetime of headaches and other symptoms. If you have time to respond, I’m curious if you really only use 1 T. ghee in frying this up? I feel like I always use more fat than most recipes suggest. Also, what type of pan do you use? We use only cast iron and stainless steel, which may require more oil/fat.
Do these freeze well?
Thanks for your recipes!