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Veggie Fritters

Yields: 10 Prep: 5 minutes Cook: 10 minutes

Macros:  

Ingredients

4 eggs

4 tbs almond milk

1 zucchini, grated

1 carrot, grated 100g

½ head Broccoli, small florets

2 spring onions, sliced

1 tbs coconut flour

1 tbs psyllium husk

1 tsp curry powder

Pinch salt

1 tbs coconut oil

Method:

Whisk eggs and milk together in a bowl.

Add remaining ingredients and combine well.

Heat a small amount of coconut oil in a frypan over medium heat.

Add a ¼ cup of the mixture to the pan and cook for 2-3 minutes on each side. Repeat with the remaining mixture.

Eat straight away while warm or cool on a wire rack and store in the fridge for a snack.