Beet Greens Fritelle
Ingredients
- 7 oz beet greens (15 leaves with stems)
- 1 Tbsp olive oil
- 3/4 cup chopped red onion (3 oz)
- 1 large clove garlic, minced
- ½ tsp sea salt
- freshly ground black pepper to taste
- 1 1/2 Tbsp lemon zest (yellow part only)
- 2 large eggs
- 2 egg whites or 1/2 cup egg substitute
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 1/4 cup flavored bread crumbs
Directions
- Wash and pat dry beet greens. Coarsely chop and set them aside.
- Heat a large nonstick pan over medium-high flame. Add the olive oil, onion, garlic, salt and pepper. Saute’ for 1 minute, stirring frequently.
- Add in the greens, lower to medium heat and continue cooking for 5 minutes. Stir occasionally.
- Add in the lemon zest, mix throughly. Adjust seasonings. Set aside to cool.
- In a mixing bowl whisk together the next 4 ingredients (eggs through breadcrumbs). Add to the vegetable mixture and combine well using a wooden spoon.
- Over a medium flame heat a 5½” cast iron frying pan, previously coated with vegetable spray. Drop ½ cup of vegetable mixture into pan, slightly flatten with the back of a fork and cook for approximately 2 minutes on each side. Continue until all the vegetable-egg mixture is cooked. Serve hot, warm or cold.
Courtesy of:
Johanna Burani, MS, RD, CDE
Nutrition Facts
Serving Size: 1 fritter (2 work well as an entree!)
Servings Per Recipe: approximately 4
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Amount Per Serving
Calories 170
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 106 mg
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Total Carbohydrate 10 g
Dietary Fiber 3 g
Protein 13 g