This recipe is great for a quick lunch or dinner when you don't have much time to cook and want to use up those leftover vegetables you have from your weekly veg box. It is also extremely gut friendly as it contains home made probiotics to support healthy flora levels and a raw green side to support optimum digestive enzyme levels, and the digestion and breakdown of food.
Fritters: (makes about 12 small fritters)
4 cups grated veg (carrot, beetroot, courgette, onion)
1 cup gluten free flour (I used brown rice)
1 tsp salt
1tsp gluten free baking powder
Sea salt and freshly cracked black pepper
2 TBSP ghee or butter
Handful of fresh oregano and parsley leaves.
1.) Grate the vegetables. If using courgette remember to squeeze out as much liquid as possible in to a paper towel otherwise the fritters won't hod together so easily.
2.) Add the rest of the ingredients in to a bowl and mix well.
3.) Heat 1 TBSP ghee or butter in a pan over a medium heat. Take a spoonful of batter, flatten in your hands to form a small patty and drop in to the pan. Add as many as you can to the pan and cook evenly on each side. 3-4 mins. You should be able to make about 12.
4.) Serve with green leaves, sauerkraut, and olive oil.