This is the perfect recipe to go with a salad, or just pop and egg on the top of the fritter and you have a low carb breakfast!
They are so versatile and so packed full of goodness!
1 ear of corn (or one tin)
140 g bacon, diced
1 small brown onion, diced
140 g carrot, grated
40 g cauliflower, grated
40 g broccoli, grated
1/3 cup parsley, chopped
15g coconut flour
20g white rice flour
1 tsp GF baking powder
½ tsp curry powder
1 tbps nutritional yeast
Salt and pepper to taste
¼ cup water
GUIDE / INSTRUCTIONS
Step 1: Preheat oven to 180 and line a tray with baking powder.
Fry off the bacon, corn and onion until onion is soft. Take off the heat once cooked.
Step 2: In a bowl, combine the grated carrot, cauliflower, broccoli and chopped parsley. Add the corn, onion, bacon mix when it has cooled slightly, then mix in the eggs and water. Add in your salt, pepper and curry powder.
Step 3: Sift all the dry ingredients together and then add to the wet mix. Stir well to combine.
Place large scoops onto your prepared tray and flatten and shape with your hands.
Bake for 20-25 minutes remembering to flip the fritters through the cooking process.