Packed full of nutritious kale and cauliflower, these are the gluten-free superfood version of vegetable fritters. But they sure don’t taste like it! Cheesy and garlicky, they make a great side dish or a vegetarian burger. Or have them for breakfast with a fried egg on top.
Serves: Makes 8 fritters
Place riced cauliflower in a large microwave-safe bowl. Cover with a lid or plastic wrap and cook on high for 10 minutes, until very tender. Remove and drain in a tea towel set over a sieve. Once cool enough to handle, squeeze out as much liquid as possible.
Heat olive oil over medium heat in a large skillet. Add kale and garlic and sauté until just wilted, 2-3 minutes. Remove from heat.
In a large bowl, combine the cauliflower, kale, cheddar, mozzarella, egg, coconut flour, salt, pepper, and pepper flakes. Stir until thoroughly mixed. With wet hands, form into 8 small patties, about ½-inch high.
In the skillet, heat 2 tbsp of butter over medium heat until melted and frothy. Add 4 of the fritters and press them gently into the pan with a spatula. Fry until the bottom is golden brown, 3-5 minutes. Carefully flip over and fry the other side until golden brown.
Remove to a plate and repeat with remaining butter and fritters