CAULIFLOWER FRITTERS
INGREDIENTS (Yields 8 patties) 
Half a large head cauliflower
1 carrot, grated
2 whole eggs
¼ cup flaxseed meal
¼ cup raw, unsalted sunflower seeds
¼ cup hazelnuts, finely chopped
¼ cup fresh parsley, finely chopped
1 tsp lime juice
½ tsp salt
1 tbsp poppy seeds
¼ tsp black pepper
1 tsp fresh thyme
½ tsp ground cinnamon
¼ tsp smoked paprika
pinch cayenne pepper
DIRECTIONS
Cut cauliflower into little florets and add to the bowl of your food processor. Process on pulse until cauliflower has texture of large grains of cracked wheat. Transfer to a large mixing bowl.
Add the rest of the ingredients and mix until well combined.
Heat a splash of olive oil in a frying pan and add about ¼ cup of the mixture for each fritter.
Cook three or four fritters at a time for 2 – 3 minutes on each side, until golden brown, then keep warm while you cook the remaining fritters.
Serve warm (I like them cold also) with a few fresh vegetables or a nice green salad.

CAULIFLOWER FRITTERS

INGREDIENTS 
(Yields 8 patties) 

  • Half a large head cauliflower
  • 1 carrot, grated
  • 2 whole eggs
  • ¼ cup flaxseed meal
  • ¼ cup raw, unsalted sunflower seeds
  • ¼ cup hazelnuts, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 tsp lime juice
  • ½ tsp salt
  • 1 tbsp poppy seeds
  • ¼ tsp black pepper
  • 1 tsp fresh thyme
  • ½ tsp ground cinnamon
  • ¼ tsp smoked paprika
  • pinch cayenne pepper

DIRECTIONS

  1. Cut cauliflower into little florets and add to the bowl of your food processor. Process on pulse until cauliflower has texture of large grains of cracked wheat. Transfer to a large mixing bowl.
  2. Add the rest of the ingredients and mix until well combined.
  3. Heat a splash of olive oil in a frying pan and add about ¼ cup of the mixture for each fritter.
  4. Cook three or four fritters at a time for 2 – 3 minutes on each side, until golden brown, then keep warm while you cook the remaining fritters.
  5. Serve warm (I like them cold also) with a few fresh vegetables or a nice green salad.
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