Radish and Carrot hashbrown
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
12 small Radishes 1 carrot (7-1/2") Carrots, raw 1 large Egg, fresh, whole, raw 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup .25 cup Colby and Monterey Jack Cheese shredded
shred the radishes. Squeeze out excess fluid with cheesecloth or paper towel.
Shred the carrot
Combine the remaining ingredients (it will not completely stick together)
Scoop out 1/3 cup servings and make into patties
Lay on hot, greased flat skillet
As they're cooking, use a spatula to flatten and release excess fluid
flip until thoroughly cooked- add salt to taste
Flavor with herbs or spices of your choice ( i use 'everything but the bagel ' seasoning
Serving Size: 7 hashbrowns (1/3 cup each)
Number of Servings: 7
Recipe submitted by SparkPeople user ANITAM121.
Shred the carrot
Combine the remaining ingredients (it will not completely stick together)
Scoop out 1/3 cup servings and make into patties
Lay on hot, greased flat skillet
As they're cooking, use a spatula to flatten and release excess fluid
flip until thoroughly cooked- add salt to taste
Flavor with herbs or spices of your choice ( i use 'everything but the bagel ' seasoning
Serving Size: 7 hashbrowns (1/3 cup each)
Number of Servings: 7
Recipe submitted by SparkPeople user ANITAM121.
Nutritional Info Amount Per Serving
- Calories: 49.8
- Total Fat: 3.7 g
- Cholesterol: 29.8 mg
- Sodium: 38.0 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.8 g
- Protein: 2.6 g
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