Baked Turmeric Veggie Fritters (Dairy-Free, Gluten-Free, Paleo, Vegetarian)

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This recipe is a great meatless source of protein and full of anti-inflammatory turmeric! They’re great eaten by themselves as a snack or as the protein in a meal. I love pairing mine with veggies and hummus. This recipe makes about 12 “fritters” and I say serves “4” since I usually eat 3 per serving if I want them as a main dish, but you can easily have 1 or 2 as a snack and it will serve more. As with everything else I make, I love meal prepping them for easy access during the week.

Further Food Nutritionist Commentary:

Sure to keep you full, these baked turmeric veggie fritters are a delicious vegetarian meal option loaded with 15g protein per serving! Both the flaxseed meal and Daily Turmeric Tonic are loaded with potassium, providing almost 30% of your daily potassium needs per serving, not to mention the excellent anti-inflammatory benefits turmeric provides!

By Liz Lederman

Baked Turmeric Veggie Fritters (Dairy-Free, Gluten-Free, Paleo, Vegetarian)

  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Servings: 4

Ingredients

3 cups riced broccoli or cauliflower
4 eggs
1 cup almond flour/meal
1/4 cup flaxseed meal
2 tablespoons Further Food Daily Turmeric Tonic
1 tablespoon garlic powder
salt & pepper to taste
optional: a few scoops of Further Food Collagen Peptides for extra protein

Instructions

  1. Preheat oven to 350 F.
  2. If you don’t have pre-riced cauliflower or broccoli, rice that first using a food processor.
  3. Crack your eggs and whisk.
  4. Combine the rest of your dry ingredients in a big bowl and add whisked eggs, combining with a big spoon or spatula until it is an even mixture.
  5. Line a baking sheet with tinfoil and spray with oil (I like avocado oil) or can use parchment paper.
  6. Scoop “dough” into balls on lined baking sheet. I used an ice cream scoop for this and made 12 balls.
  7. Bake for 16-18 minutes, flipping half way through (optional but recommended) until edges are golden.
Preheat oven to 350 F. If you don’t have pre-riced cauliflower or broccoli, rice that first using a food processor. Crack your eggs and whisk. Combine the rest of your dry ingredients in a big bowl and add whisked eggs, combining with a big spoon or spatula until it is an even mixture. Line a baking sheet with tinfoil and spray with oil (I like avocado oil) or can use parchment paper. Scoop “dough” into balls on lined baking sheet. I used an ice cream scoop for this and made 12 balls. Bake for 16-18 minutes, flipping half way through (optional but recommended) until edges are golden.

Nutrition Information

Per Serving: Calories: 291; Total Fat: 20 g; Saturated Fat: 3 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 3 g; Cholesterol: 187 mg; Sodium: 103 mg; Potassium: 921 mg; Carbohydrate: 17 g; Fiber: 5 g; Sugar: 3 g; Protein: 15 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 5%; Iron: 23%; Calcium: 10%

Every Recipe Deserves An Anti-Inflammatory Kick with Our Daily Turmeric Tonic!

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