Crispy veggie fritters
Prep:
25 mins
Cook:
10 mins
Serve with poached salmon or baked chicken breast for a healthy, low-carb dinner.
1 carrot, peeled
1 courgette, ends cut off
1 large potato, peeled
1 medium white onion
½ small head of cabbage, thinly shredded Sea salt
2 eggs
1 tsp of garlic powder
1 tsp of ginger powder
Black pepper
1 tsp olive oil
Cut the carrot, courgette, potato, onion and cabbage into long thin strips using a mandoline. You can also use a large grater or cut the strips by hand.
Let the vegetables sit in a bowl with 2-3 tsps of sea salt for 15mins to draw the moisture out. Place veg in a colander to drain liquid and squeeze with your hands to remove as much moisture as possible.
In a mixing bowl, beat the eggs, garlic, ginger and pepper together with a fork. Add in the shredded veg and mix thoroughly.
Heat a teaspoon of oil in a frying pan over a medium heat and carefully shape your mixture into four patties. They will be a little difficult to work with uncooked, but once they begin to fry, the patties will become more solid.
Fry the patties for about 5mins on each side, until crispy and beautifully golden.
Once cooked, place onto kitchen towels to absorb excess oil and then transfer to the plates.
Serves
4
Preparation Time
25 minutes
Cooking Time
10 minutes
Main ingredients
Eggs, Vegetables
Recipe Type
Starters, Dinner, Side Dish, Vegetarian, Low Calorie
Special Info
Gluten free, Nut free, Vegetarian, Pregnant Mums, Dairy free
Level of Difficulty
Moderately Easy
