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Carrot, Corn and Cauliflower Fritters
Tigernut Flour and Flakes can be substituted for recipes with flour for a grain free high fibre alternative. Tigernuts also have a natural sweetness that lends itself to sweet and savoury cooking. These carrot, corn and cauliflower fritters make a super tasty lunch or dinner side.
Carrot, Corn and Cauliflower Fritters
Recipe from Karenluvslife.blogspot.com
8
lunch
Tigernut Flour and Flakes can be substituted for recipes with flour for a grain free high fibre alternative. Tigernuts also have a natural sweetness that lends itself to sweet and savoury cooking. These carrot, corn and cauliflower fritters make a super tasty lunch or dinner side.
Ingredients
- 1 cup corn
- 1 carrot - grated
- 1 cup cauliflower
- 1-2 green onions - sliced
- 2 tsp vegetable stock powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion flakes
- 1/2 tsp black or Himalayan salt
- Pepper to taste
- 1 tbs Worcestershire sauce
- 1 1/2 tbs ground chia or flaxseed
- 1/2 cup Power Super Foods Tigernut Flour (you could also use Crumbled Tigernuts)
- 1 tsp baking powder
- Oil for frying
Directions
- Add the cauliflower to a blender and blend at a low speed until it resembles rice or alternatively grate the cauliflower into a large bowl.
- Defrost corn if using frozen corn or remove corn from fresh cob and place into a blender and blend with the slice green onions until lightly chopped.
- Add the grated carrot to the bowl with the corn and cauliflower
- Add all the herbs and spices, stock powder, salt and pepper to the mix and stir to combine
- Add the Tigernut Flour and baking powder then stir through to create a thick dough like mixture
- You can set it aside until ready to cook or do it straight away
Cooking
- Preheat a good frypan on medium, add a bit of oil or butter then dollop about 1/3 cup into the pan and flatten to create a fritter
- Repeat until you have filled the frypan making sure not to crown it
- Cook on one side for about 3 minutes then once slightly browned and easy to pull away from the pan turn and cook the other side until cooked through.
- Repeat until you have used all of the mix
- Serve warm with chutney, avocado and tomato topped with pepper and chilli sauce
Recipe from Karenluvslife.blogspot.com