VEGETABLE FRITTERS
Preparation
Serves 1-2
Coarsely grate the vegetables. If any liquid is released, dry gently.
Mix the LP egg replacer with the water and then add the grated vegetables and Bread Mix. Knead well.
Season with a little salt, and add plenty of pepper, paprika and other spices according to taste.
Heat the oil in a non-stick pan, add the vegetable mixture to the pan one spoonful at a time and spread out slightly.
Fry the fritters until light brown and crispy on both sides.
Dry slightly on a piece of kitchen roll and serve immediately.
USEFUL TIPS
Serve with tomato sauce or polenta.
OPTIONAL SIDE:
- 80 g tomato sauce or 1 slice roasted polenta (30 g polenta, 125 ml water, salt and nutmeg, 5 g olive oil for roasting
Nutritional values
| Nutrition Information | of the entire recipe: |
| Energy kcal | 561 |
| Fat g | 31.3 |
| Carbohydrate g | 66.6 |
| Protein g | 5.3 |
| Phenylalanine mg | 227.9 |
| Tyrosine mg | 158.1 |
| Leucine mg | 348 |