| 2.12 oz | Bacon, Pancetta, Cured Pork Belly | |
| 2⅚ cups | Cauliflower, raw | |
| ¼ cup | Flaxseed Meal, ground linseed | |
| ¾ cup | Cheddar, cheese, shredded | |
| ½ tsp | Onion Powder | |
| ½ tsp | Garlic Powder | |
| 1 pinch | Pepper, black, ground | |
| 4½ tsp | Chives, fresh, raw | |
| 2 (ea. 1.76 oz) | Egg, large | |
| 20.42 oz | altogether (view nutrition facts) |
Preparation
- Serving size:2.55 oz (calculated)Notes: 5 fritter, about 1 tablespoon worth of cauliflower mix each
- Make crispy bacon with your preferred cooking method.
- Let cool and chop up the bacon.
- Blend the cauliflower in a food processor until it resembles rice.
- Mix all the dry ingredients together.
- Whisk the eggs and combine them with the dry ingredients.
- Heat a pan or griddle over medium heat and oil it lightly.
- Measure out 1 tablespoon of mix and press it flat.
- Cook for about 4 minutes, flip and cook for another 4 minutes.
- Serve for breakfast or as a side, optionally topped with a dollop of sour cream.
- You can keep the fritters in the fridge for up to 5 days and in the freezer for about 6 months. For best results, thaw the fritters overnight in the fridge. Then reheat in the microwave or in the oven.
Meal prep tip
- Calorie count119 kcal
- % of calories by macros
Fat 69.7 % 83 kcal 9.2 g Net Carbs 6.7 % 8 kcal 1.9 g Dietary Fiber 2.5 % 3 kcal 1.7 g Protein 21.0 % 25 kcal 6.3 g - Approx. WW SmartPoints™3.3
- Cholesterol 56.9 mg
- Sodium 134.1 mg
- Fat 9.2 g
- Saturated Fat 3.6 g
- Trans Fat 0.1 g
- Carbohydrates 3.6 g
- Dietary Fiber 1.7 g
- Total Sugars 1 g
- Added Sugar ?
- Sugar alcohols 0 g
- Protein 6.3 g
- Calcium 100.2 mg
- Iron 0.6 mg
- Magnesium 25 mg
- Potassium 209 mg
- Zinc 0.9 mg
- Vitamin A (Retinol Equivalents) 55.9 mcg
- Vitamin B12 0.3 mcg
- Vitamin C 18.5 mg
- Folate 33.9 mcg
- Folic Acid 0 mcg