Shirataki-Carrot Curry Croquettes recipe
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Ingredients
- 2 carrots, grated 16 ounces tofu shirataki noodles 4 egg whites ¼ cup minced fresh chives ¼ cup minced fresh cilantro 1 tablespoon curry powder 1 teaspoon dried onion flakes ½ teaspoon garlic powder ½ teaspoon salt cooking spray
Nutrition Info
- 11.9 caloriescarbohydrate: 2.2 gcholesterol: : -fat: 0.1 gfiber: 1.3 gprotein: 1.2 gsaturatedFat: : -servingSize: -sodium: 101.6 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Shirataki-Carrot Curry Croquettes
Directions
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Wrap a paper towel around the grated carrots and place in a microwave-safe bowl, heat in microwave until tender, about 1 minute. Cool carrots to room temperature and squeeze out as much juice as possible.
Rinse and thoroughly dry the shirataki noodles. Blend in a food processor until the consistency of small grains of rice is reached, transfer to a bowl.
Mix carrots, egg whites, chives, cilantro, curry powder, onion flakes, garlic powder, and salt with the ground noodles until evenly combined.
Coat a skillet with cooking spray and place skillet over high heat. Drop a heaping spoonful of the noodle mixture into the skillet and gently flatten with a metal spatula. Cook until lightly browned, about 3 to 4 minutes per side. Repeat with the remaining noodle mixture.