Boil sweet potato and pumpkin in a stock pot of water until just tender. Transfer to a large bowl and mash roughly with a fork.
Preheat oven to 180°C/356°F. Line a large baking tray with parchment paper and set aside.
On a large plate, combine gluten-free flour and sesame seeds and set aside.
Add the drained salmon, egg, breadcrumbs, cheese, carrot, and chives to the mashed sweet potato and pumpkin mixture. Stir with a wooden spoon to combine roughly.
Shape into 12 equal patties, each approximately 1.5cm thick. Lightly coat each patty in the flour and sesame seed mixture.
Heat a large, non-stick frying pan over medium heat. Spray both sides of each patty with olive oil. Fry patties in batches (4-5 minutes each side) until golden brown.
Place browned patties on a baking tray and bake until heated through (approx. 10-15 minutes).
Serve patties with low FODMAP vegetables or salad, and see the notes for a great dipping sauce.
Notes:
Dip
Mix together ⅓ cup mayonnaise, 1 tsp wholegrain mustard and 1 tsp lemon juice for a low FODMAP dipping sauce.
Storage
Cooked patties can be frozen for a quick and convenient lunch option. Reheat patties in the microwave for 1-2 minutes until heated through and serve with a low FODMAP salad.
