2 scoops brown rice or pea protein or 60g buckwheat flour (protein and carb content changes)
500g/ 17oz potato, finely grated
500g/ 17oz zucchini summer squash, finely grated
2 egg whites
salt
black pepper
oregano
garlic
Mix all the ingredients together, preheat a large pan and spread it with coconut oil. Spoon the batter in the pan and cook 3-4 minutes per side.
Macros for 4 fritter (out of 16): 175 kcal, 25.1g carbs, 0.6g fats, 18.3g protein
These are perfect on the go as 6 fritters make a complete meal with a balanced protein and carb content. And I bet your kids will love them, too!
Delicious served with Greek yogurt and chives.
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