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:
By Liz Lederman
Baked Turmeric Veggie Fritters (Dairy-Free, Gluten-Free, Paleo, Vegetarian)
- 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.
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
Vitamin C: 0%; Vitamin A: 5%; Iron: 23%; Calcium: 10%
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