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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
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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.
- 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
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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