Kale and Carrot Fritters
Chefs Lauryn Bailey, Dexter Lynch and Hilary Prout
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