Broccoli + Mushroom Breakfast Fritters (Gluten-free, Kid-friendly)
I’m not sure about you, but I absolutely love anything that resembles a dang hashbrown. Luckily, my kids do too because I love turning anything and everything into a fritter.
But better than a regular old run of the mill hashbrown, these little guys I dreamed up have all the veggies you could ever dream of, with more flavor to boot!
I used portobello mushrooms, broccoli, onions and garlic in these delicious fritters and the kids gobbled them up and even asked for more! (Veggies for breakfast -can we say “mom win?!” Insert virtual high five here)
I served these veggie fritters with some fried eggs and some blueberries and called it a day.
So if your little guy or gal isn’t a big mushroom or broccoli fan, but is a fan of hashbrowns, this might just be the dish to win them over to the other side of the rainbow. Not that you should hide the fact that there’s veggies inside (that’s always a little too suspicious). You can, however, get the kids involved by having them place the veggies into the food processor with you, so they can see how they’re made and feel that mixted texure on their hands a bit before mealtime.
My five year old had a great time helping me make fritter balls and then squish them into pancakes (I had to help him put them into the frying pan.)
Getting kids hands and eyes on the meal before the meal is served always works in your favor.
The hardest part about this recipe is waiting for them to fry up, that does take some time. But if you work them in larger batches, things will move a lot quicker.
Here’s how to make them.
INGREDIENTS:
2 medium russet potatoes (shredded)
2 heads of broccoli (steamed and dried with a towel)
1 cup of mushrooms
1/3 cup red onion
2 cloves garlic
2 eggs
1 cup almond flour
coconut oil (for frying)
2 tsp sea salt
1 tsp black pepper
1 tsp onion powder
Cook Time: 30-40 minutes
Serves: 4-5 (about 25 fritters)
INSTRUCTIONS:
Remove the stem and steam the broccoli until soft and tender. Squeeze dry with a towel and place in a food processor.
In the same food processor, add the onion, garlic, mushrooms, eggs and almond flour. Pulse until it's all one even texture.
Wash and shred the potatoes and place the shredded potatoes in a large bowl.
Add the processed mixture in with the shredded potatoes. Mix them well with the potatoes and season with extra salt and pepper.
Heat the oil on medium heat.
Make small 1 1/2 inch balls, then smash into a small pancake and fry about 5-6 in the pan at a time. Use the back of a slitted spatula to smash them down flat. Fry for about 5 -6 minutes on each side, or until slightly brown.
Fry them in batches and place them on a paper towel to catch any excess oil.
-MADE WITH LOVE, ASHLEY
