7 February, 2017
Protein Enriched Veggie Fritters
Protein Enriched Veggie Fritters
Makes: 26 fritters
Ingredients:
- 90g onion, finely diced
- 80g carrot, grated
- 50g parsnip, grated
- 100g sweet potato, grated
- 100g broccoli & broccoli stem, grated
- 120g cauliflower & cauliflower stem, grated
- 150g zucchini, grated
- 25g fresh parsley, shredded
- 3 garlic cloves, finely grated
- 6 tablespoons natural protein powder
- 3/4 cup cottage cheese
- 1/4 cup grated Parmesan cheese
- 4 eggs, lightly beaten
Method:
- Combine all ingredients in a mixing bowl until well combined
- Heat a frying pan over a medium-low heat and spray
- Dollop 50g of the mixture into the frying pan and cook low and slow for 4-5 minutes until golden
- Very gently flip and cook for a further 3-4 minutes to allow the vegetables to cook through
- Gently remove the fritters from the frying pan and transfer onto a chopping board in a single layer, they are very fragile when hot
- Allow to cool for 10 minutes to set before handling or moving to a plate
- Repeat until they are all cooked.
Nutritional Value per fritter:
- Calories: 47
- Total fat: 1.3g
- Total carbohydrates: 3.1g
- Protein: 6g
Recipe Notes:
- Store in an airtight container for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
- Delicious as a bread alternative topped with a poached egg for breakfast.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.