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Serves.2)
Ingredients:
Five baby red-skinned potatoes
Two replacement eggs
Four tbsps of semolina
One large carrot
One large brown onion
Three florets of cauliflower
Three florets of broccoli
A pinch of Himalayan pink salt
Method:
Add the four tablespoons of semolina into the mixing bowl.
Grate the baby potatoes in the large oblong holes and leave the skin on.
Grate the broccoli and cauliflower in the small oblong holes.
Cut the brown onion into slices with the skin on (no tears), dice the onion into smaller pieces, and spread them across the mixing bowl.
Grate the large carrot in oblong holes and spread it across the mixing bowl.
Replacement Egg:
I use the Orgran Brand,
Add the following mixture into a teacup.
Two teaspoons of egg replacer and one teaspoon of extra virgin olive oil are needed. Stir the oil into the powder until it is too hard to stir; add four tablespoons of water until the mixture forms a paste.
Leave the egg mixture aside until the vegetable ingredients are combined. Add the egg paste to the rest of the ingredients and mix well.
Next, pour extra virgin olive oil into a non-stick pan and cover the base. Scoop out a tablespoon of the mixture and place it into the frypan. Set the flame high until the vegetable fritter shows a golden edge before turning it over. Do not flatten it, as it will be too dry. Use the back of the tablespoon to bring the fritters together in the pan if they fall apart.
Enjoy!
To Your Health and Wellbeing
Julie Eden