Green Machine Gluten-Free Fritters
CHEF CYNTHIA LOUISE
ADD TO MY RECIPES
Filled with greens and an incredible amount of flavor, these fritters will have your taste buds thanking you.
Ingredients
- Olive oil
- 1 large onion, finely diced
- 2 garlic cloves, finely diced
- ½ cup celery, chopped finely
- 1 cup broccoli, chopped finely
- 2 cups zucchini, chopped finely
- 3 cups spinach, chopped roughly
- 1 cup spring onions, finely sliced
- ½ bunch fresh parsley chopped roughly
- ½ cup gluten-free flour
- ½ cup rice or soy milk
- Salt, to taste
- Black pepper, to taste
Method
- Pour the olive oil in a large pot and heat on medium heat.
- Add the onions, garlic, celery, and broccoli and season with salt and pepper.
- Saute for 5 minutes (do not brown the veggies).
- Add the zucchini and saute for 3 more minutes.
- Stir in the spinach, spring onions, and parsley and saute for 1 more minute.
- Leave the mixture to cool down.
- Squeeze out the liquid from the cooked veggies and herbs. Discard the liquid.
- Add the flour, pour in the milk and mix to combine.
- Add coconut oil to a hot plate and pour 1/3 cup of the patty mixture at a time.
- Cook for about 10 minutes, depending on how thick patties are.
- Do not press the patties down. Keep them at least 1.5 cm thick.
Learn from James & Laurentine in their new Masterclass starting May 20th, 2024.
Register now and get instant access to the "A-Z of Nutrients" eBook!
FREE MASTERCLASS STARTS IN:
Chef Cynthia Louise is a qualified whole food chef that is leading the whole food revolution with edible plant recipes. She gained her qualification in a leading health retreat on the Gold Coast, Australia, and has spent more recent years in Bali refining her art through collaboration with health revolutionist, Tyler Tolman.