I love having a few different breakfast options, especially ones that help me to get in my veggies! These gorgeous fritters are gluten free, dairy free, vegetarian, a good source of fibre and protein and just 2 of them contains over 90% of the RDI calcium intake for woman 😲 and just quietly … They’re really yummy too 🤤 Mr 11 stole 2 before I even had them all on the plate!
- 430g cauliflower
- 2 packed cups spinach
- 2 medium sticks celery
- 3 medium eggs
- 1/3 cup nutritional yeast
- 1/3 cup almond meal OR any flour of choice
- 1/4 cup hemp seeds
- 1 tbsp fresh chopped herbs – thyme and rosemary
- 1/2 tsp dried garlic flakes
- 1 tsp pink salt flakes
- a few grinds of pepper
- olive oil to fry
Finely chop and steam the cauliflower until it is soft. Drain any water, transfer to a large bowl and mash – don’t go so far as to puree it!
Finely chop your spinach and celery, add to the cauliflower mix and fold together until combined.
Mix together all dry ingredients, including herbs and add to the veggie mix. Fold together until combined.
Whisk the eggs together and then add to the veggie mix. Fold though until well combined.
This bit gets a little messy …. use a good handful of the mixture to form a patty and then place in to a lightly oiled, medium heat frying pan.
Cook for about 3 minutes until golden brown and then turn to cook the other side for another 3 minutes.
Makes 8-10 depending on the size of your patty. Today I made 9.
They are delicious warm, or cold and they keep for a couple for days in the fridge so you can gently reheat them in the microwave for breakfast on the go or even a filling lunch at work.
Eat them on their own, dip them in some natural yoghurt …. or my personal preference is to stack them and top them with some creamy avocado and cherry tomatoes! Yum!
I haven’t tried making these ones egg free yet – but next time I’ll have a go at binding them with tofu and then I’ll update! In the mean time if you need an egg free veggie patty –these are delicious!