Kale and Carrot Fritters

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Kale and Carrot Fritters

Chefs Lauryn Bailey, Dexter Lynch and Hilary Prout
Course Side Dish, Healthy Recipe
Cuisine American
Keyword carrot, kale

Ingredients

  • 3-4 Carrots
  • 1½ cups Instant brown rice
  • 2 cups Kale
  • 2 Eggs
  • 1 cup Panko (also basil and oregano) or Italian breadcrumbs
  • 3 tsp Cornstarch
  • 2 tsp Smoked paprika
  • Salt and pepper to taste
  • 3-4 cups Chicken broth
  • 1 White onion
  • Grape seed oil

Instructions

  • Cook rice in chicken broth and carrots on stove
  • Blend carrots, use chicken broth to thin, and chop onion
  • Mix together in mixing bowl all ingredients except oil
  • Heat oil in cast iron pan
  • Pan fry fritters until golden brown and crispy