Not only do these fritters taste wonderful, they also look attractive on a dinner plate, and can thus even be served for company.  That’s always a plus in my opinion.  Ever heard of first eating with your eyes?  In my opinion carrots got a bad rap, very unfairly, in the low-carb world, as carrots actually feature very low on the glycemic load scale, which is what counts!

3 cups finely chopped broccoli, (750 mL)
1 cup grated carrot, and chopped (250 mL)
1 cup grated Mozzarella cheese (250 mL)
1/2  cup Gluten-Free Bake Mix 2, OR (125 mL)
  use a combination of 7 tbsp almond flour and 1 tbsp coconut flour
1 tsp minced garlic (5 mL)
2 eggs, fork beaten
1 tsp dried parsley (5 mL)
3/4 tsp salt (3 mL)
1/4 tsp black pepper (1 mL)
Sour cream for serving

In medium bowl, combine cooked broccoli, carrot, Mozzarella cheese, Gluten-Free Bake Mix 2 and garlic.  In small bowl, combine eggs, parsley, salt and pepper.  Add to broccoli mixture and mix well.  Form 1/cupfuls (60 mL) of the vegetable mixture.  Place in oil in frying pan over medium heat.  Flatten with the back of a spatula.  Flip after 2 minutes and cook the other side as well until golden brown, lowering the heat, if necessary.  Remove and drain on paper towels.  Serve with sour cream.

Yield:  12 fritters
1 fritter
76.2 calories
4.8 g protein
4.9 g fat
0.8 g fiber
2.6 g net carbs

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