BROCCOLI CARROT
FRITTERS
Not only do these fritters taste wonderful, they also look
attractive on a dinner plate. That’s
always a plus in my opinion. Ever heard
of first eating with your eyes? In my opinion carrots got a bad rap, very
unfairly, in the low-carb world, as carrots actually feature very low on the
glycemic load scale, which is what counts!
3 cups finely
chopped broccoli, (750 mL)
cooked
1 cup grated carrot, and chopped (250 mL)
1 cup grated Mozzarella cheese (250 mL)
1/2
cup Gluten-Free Bake Mix 2, OR (125
mL)
use a combination of almond flour and coconut flour
1 tsp minced garlic (5 mL)
2 eggs, fork beaten
1 tsp dried parsley (5 mL)
3/4
tsp salt (3 mL)
1/4
tsp black pepper (1 mL)
Sour cream for serving
In
medium bowl, combine cooked broccoli, carrot, Mozzarella cheese, Gluten-Free BakeMix 2 and garlic. In small
bowl, combine eggs, parsley, salt and pepper.
Add to broccoli mixture and mix well.
Form 1/4 cupfuls
(60 mL) of the vegetable mixture. Place
in oil in frying pan over medium heat.
Flatten with the back of a spatula.
Flip after 2 minutes and cook the other side as well until golden brown,
lowering the heat, if necessary. Remove
and drain on paper towels. Serve with
sour cream.
Yield: 12 fritters
1
fritter
76.2
calories
4.8
g protein
4.9
g fat
0.8 g fiber
2.6
g net carbs
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