Curry-Spiked Vegetable Latkes

August 28, 2017

Here is a ‘grate’ side dish for the gluten-intolerant – or a way to get kids excited about vegetables. Packed with flavour and fibre, the mixture can be made in advance, and then simply portioned and fried for 6 minutes to glorious, crispy perfection. Don’t forget to drain off that excess oil once done, nobody wants a soggy, greasy latke..

100g/3.5oz carrots
100g/3.5oz courgette/zucchini
100g/3.5oz potatoes
50g/1.75oz white onion, minced
5g/0.25oz parsley, chopped
30g/1oz brown rice flour
1 egg
1 tbsp. curry powder
¼ tsp. salt30ml/1fl oz olive oil

1. Shred carrots, courgette/zucchini, and potatoes through a cheese grater. 2. Mix shredded vegetables, onions, parsley, brown rice flour, egg, salt, and curry powder in a bowl. 3. Heat olive oil...
See the full directions on my site

Nutritions

Calories
12

Sodium
7mg
0% DV

Fat
0.5900000000000001g
0% DV

Protein
0.7000000000000001g
1% DV

Carbs
1.0g
0% DV

Fiber
0.4g
1% DV