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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Veg Nuggets Recipe

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Veg Nuggets Recipe

Veg nuggets recipe is a crispy and delicious snack made with mixed vegetables just like at mcdonald’s.

Ingredients

  • 200 grams potatoes or 2 large
  • 100 grams of carrot or 1 medium size
  • 50 grams of peas or 1/2 cup
  • 1 teaspoon ginger-garlic minced together

  • 2 green peppers finely chopped
    3 tablespoons chopped coriander leaves
  • 3/4 cup ground rice flakes
  • 1 cup shredded cheese optional, vegans can use vegan cheese or tofu


Instructions

  1. Using a blender grinder or blender, finely pulse 3/4 cup of rice cereal or poha.
  2. Boil or steam 2 large potatoes, 1 medium carrot, and 3/4 cup green peas. After cooking, peel the vegetables and mash them well.
  3. Add 1/2 teaspoon of crushed red pepper flakes, 1/2 teaspoon of roasted cumin powder, 1/2 teaspoon of garam masala powder, 3 tablespoons of chopped coriander leaves and salt to taste.
  4. Add 1 cup of grated cheese and mix well.
  6. Now add 3 tablespoons of poha crumbs and mix well. Try shaping a nugget and if it doesn’t hold the shape, add a tablespoon of poha crumbs.
  7. Mix 2 tablespoons of cornmeal in 1/4 cup of water without lumps.
  8. Squeeze a small ball of the vegetable mixture into the crumbs.
  9. Dip the shaped ingot into the cornmeal slurry. Roll the remaining poha crumbs well.
  10. For deep frying, heat the oil. When the oil is hot, gently slide the nuggets and fry them until they are crispy and golden. Drain on a kitchen towel and serve hot.


Nutrition

Servings: 3 servings | Calories: 346kcal

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