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Wednesday, December 12th, 2012

Baked Fritter Recipe

Wednesday, December 12th, 2012

Cauliflower Kale Fritters

Cauliflower Kale Fritters

I love this fritter recipe because it’s so versatile! It’s a GREAT way to sneak veggies into your children’s diet, it can be enjoyed as a snack, a side, on top of a salad, in a sandwich, or all on it’s own! I used cauliflower & kale for this recipe but you can use any veggie you like: zucchini, potatoes, broccoli, carrots or a blend of multiple veggies.

cauliflower

Cauliflower is in season right now and I just couldn’t resist getting a few gorgeous heads to experiment with! I love using cauliflower because it’s starchy, carby, and comforting but still a veggie and great for weight loss!

Cauliflower Kale Fritters

Cauliflower Kale Fritters

Adapted from Smitten Kitchen

You’ll need:

  • 1 large head cauliflower, roughly chopped
  • 1 bunch of kale, cut into tiny strips
  • 2 organic free range eggs
  • 4 cloves garlic, minced
  • 4-6 green onions, sliced
  • 1 cup feta cheese
  • zest of 1 small lemon
  • 1/2 cup spelt or quinoa flour
  • 1/2 tsp red pepper flakes
  • 3/4 tsp sea salt to taste
  • 1/2 teaspoon baking powder

chopped cauliflower

kale

Preheat oven to 425 degrees. In a large sauce pan, cook cut cauliflower in salted water until tender, about 6 mins. Drain water and set to the side.

In a large bowl, whisk together eggs, garlic, salt, red pepper flakes and lemon zest.

Next, using a food processor, pulse the cauliflower several times until it forms small pea-sized pieces (alternatively, you could mash the cauliflower using a potato masher).

In your large bowl, add the processed cauliflower, shredded kale, green onions,  cheese, baking powder and flour to the egg mixture.  Now it’s time to get messy!! Use your hands to combine the ingredients. Adjust salt to taste.

Use your hands to mold mixture into 3 inch sized circles on a baking sheet line with parchment paper. Bake for 15-20 minutes then turn patties over and bake for an additional 10 minutes. Fritters should be golden brown on on both sides when done.

Baked Cauliflower Kale Fritters

Serve with organic ketchup for the kids or marinara for the adults. Ketchup + Sriracha Sauce makes a yummy spicy dip if you want to add a little kick!!

If you need to order spelt flourquinoa flour, and red pepper flakes you can use iherb.com. and use my discount code WAG472 to get $5 OFF your first order + free shipping on orders of $20 or more!

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

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Tags

cauliflower dinner easy recipes eggs gluten-free kale kid friendly moms real food recipes vegetarian

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7 Responses to “Baked Fritter Recipe”

  1. avelda December 12, 2012 at 2:11 pm #

    This looks good!…do you have anymore smoothies or juice recipes ?

    • Linda December 19, 2012 at 9:30 am #

      all of my recipes can be found in the recipes tab on the header! There are loads and loads of delicious juices and smoothies!!

  2. Jennifer Roy February 7, 2013 at 5:02 am #

    Hi Linda,

    In time for pancake Tuesday, I thought I’d share with you a recipe for GF Vegan Banana Apple pancakes I came up with last week. It’s fast, simple and kid-tested delicious!

    You’ll need:

    2 Medium Bananas – fairly ripe
    2 large apples (I used Jonagold) peeled and diced
    2 cups GF plain flour
    1 tsp GF baking powder
    1 tsp baking soda
    1 tsp salt
    1/2 cup light brown sugar
    1/2 tbsp non-dairy margarine
    Soy milk or milk alternative (approximately 2 cups)

    In a large bowl, combine all dry ingredients – excluding the sugar.
    Using a food processor or hand blender, combine the banana and apple until puréed to a smooth consistency.

    Combine the apple/banana mixture with the dry ingredients, add the sugar and then add the ‘milk’ a cup at a time until you achieve the consistency you prefer. I made mine a little thicker than usual – about the consistency of yogurt.

    Melt the margarine in a non-stick pan and add the mixture using a soup ladle – to make pancakes approximately 5 inches in diameter.

    Top with your favourite pancake topping – or nothing at all! I put a small spoonful of homemade strawberry-gooseberry jam on top.

    Depending on how much ‘milk’ is added – this recipe should easily make 10 pancakes.

    A nice healthy twist on a classic.

    Thanks

    I have photos, if you’d like.

  3. chaminidesilva88@gmail.com February 22, 2013 at 3:58 am #

    hi linda

    well can we cook it instead of bake by using sunflower or olive oil?

    • Linda February 23, 2013 at 3:48 am #

      you can certainly try! 🙂

  4. Hillary March 18, 2013 at 9:58 pm #

    Your page is looking beautiful! (& delicious)

  5. Lauren April 4, 2013 at 2:05 am #

    How many does this serve? I’m going to make it tonight.