Cauilflower Fritters #breakfast #ketogenic

Tasty and firm cauliflower squanders — a high fat and low carb adaptation of hash tans! This solid keto cauliflower formula is anything but difficult to make and a speedy feast whenever of the day. Include an egg, or bacon and wiener, for a decent keto dinner.

These cauliflower misuses are by a wide margin the most every now and again made low carb supper in my kitchen. They generally hit the spot, and are overly simple to make. Indeed, even without anyone else, they make a genuinely adjusted feast, with 6 grams of net carbs, 4 grams of fiber, and 12 grams of protein. To make it a superior adjusted dinner, include an egg, some bacon, or some wiener, to up the protein a piece.

I love this formula since it's so natural to plan. Making cauliflower rice is a week after week supper prep staple of mine, so I simply take the prechopped rice, and combine it with a couple of fixings. This formula makes 3 servings, so I concoct a serving for myself, and the simply refrigerate the "hitter" for fast dinners when I truly need something. I even make these as bites when I simply need something in the evenings – the pungent, crunchy surface is extraordinary for supplanting chip propensities!

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Ingredients

• 3 cups cauliflower rice
• 1/3 cup shredded sharp cheddar cheese optional
• 2 eggs
• 1/4 cup almond flour
• 1/2 teaspoon sea salt or more, to taste
• black pepper to taste
• 2 tablespoons avocado oil

Instructions

1. Combine all ingredients in a bowl, mixing well to form a batter. The cheese is an optional ingredient, and these patties cook great even without it.
2. Add avocado oil to a large skillet over medium-high heat.
3. Use a 1/4 cup measuring cup to pack the cauliflower fritter batter into, and then place on the skillet. Use a fork to press down each mound of cauliflower into a patty shape. I like mine on the thinner side so they get more crispy.
4. Fry the patties on each side until golden brown, about 6-8 minutes per side. Reduce heat if they are browning too quickly.
5. Serve immediately. If you choose to only cook 1 serving at a time, the leftover batter can be refrigerated in an air tight container for 3-4 days, and cooked when you're ready for a quick meal.

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