Crispy browned cauliflower fritters make the perfect substitute for hash browns! This delicious breakfast is a complete meal on it's own, thanks to the addition of egg and almond flour. I love these with some shredded sharp cheddar cheese, but omit the cheese if dairy doesn't work well for you. I make enough batter for 3 servings, and keep it in my fridge for several days for quick meals. Each serving is 3 fritters. NET CARBS PER SERVING: 6 GRAMS
Servings: 3 servings
- 3 cups cauliflower rice
- 1/3 cup shredded sharp cheddar cheese optional
- 2 eggs
- 1/4 cup almond flour
- 1/2 teaspoon sea salt or more, to taste
- black pepper to taste
- 2 tablespoons avocado oil
Combine all ingredients in a bowl, mixing well to form a batter. The cheese is an optional ingredient, and these patties cook great even without it.
Add avocado oil to a large skillet over medium-high heat.
Use a 1/4 cup measuring cup to pack the cauliflower fritter batter into, and then place on the skillet. Use a fork to press down each mound of cauliflower into a patty shape. I like mine on the thinner side so they get more crispy.
Fry the patties on each side until golden brown, about 6-8 minutes per side. Reduce heat if they are browning too quickly.
Serve immediately. If you choose to only cook 1 serving at a time, the leftover batter can be refrigerated in an air tight container for 3-4 days, and cooked when you're ready for a quick meal.
Calories: 268kcal | Carbohydrates: 10g | Protein: 12g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 555mg | Potassium: 531mg | Fiber: 4g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 77mg | Calcium: 162mg | Iron: 2mg