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Easy Detox Vegetable Fritters

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January 8, 2020

Try these fritters in the morning for breakfast or in a gluten-free wrap with your favorite greens for lunch. They’re loaded with protein, fiber, and omega-3’s.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Ingredients

3 cups organic broccoli florets

1 cup sliced organic cremini or baby bella mushrooms

2 large organic pastured eggs

Juice of 1/2 small lemon

1/4 cup gluten-free oat flour, or ground gluten-free oats

3 cloves garlic, minced

4 organic green onions, chopped

1 Tbsp nutritional yeast

1 tsp ground cumin

1/4 tsp crushed red pepper flakes

1/4 tsp freshly ground black pepper

1/2 tsp sea salt

3 Tbsp olive or avocado oil for pan

Directions

1In a medium stock pot with a steamer basket, bring one inch of water to boil and add broccoli florets to basket.

2Cover and steam for about 5 minutes until fork tender; remove from heat and let cool.

3Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat, and saute mushrooms until tender, about 5 minutes.

4Transfer the broccoli and mushrooms to a large cutting board and chop finely.

5In a large bowl, combine the broccoli, mushrooms, eggs, oat flour, garlic, green onions, nutritional yeast, cumin, red pepper flakes, black pepper, and sea salt; stir until well combined.

6Heat olive oil in a nonstick skillet over medium heat.

7Once hot, add a heaping tablespoon of batter into the pan and flatten slightly with a spatula.

8Cook four fritters at a time, for about 3-4 minutes per side.

9Briefly transfer to a paper-towel lined plate to remove excess oil, then serve!

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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