Cheesy Kale & Cauliflower Fritters

Ingredients

• 2 cups Cut ‘N Clean Kale, finely chopped
• 12 ounces of riced cauliflower
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 large egg
• 2 tbsp coconut flour
• 3/4 tsp salt
• 1/2 tsp ground pepper
• 1/4 tsp red pepper flakes
• 1/4 cup butter or coconut oil, for frying

Directions

Place riced cauliflower in a large microwave-safe bowl. Cover with a lid or plastic wrap and cook on high for 10 minutes, until very tender. Remove and drain in a tea towel set over a sieve. Once cool enough to handle, squeeze out as much liquid as possible.

Heat olive oil over medium heat in a large skillet. Add kale and garlic and sauté until just wilted, 2-3 minutes. Remove from heat.

In a large bowl, combine the cauliflower, kale, cheddar, mozzarella, egg, coconut flour, salt, pepper, and pepper flakes. Stir until thoroughly mixed. With wet hands, form into 8 small patties, about ½-inch high.

In the skillet, heat 2 tbsp of butter over medium heat until melted and frothy. Add 4 of the fritters and press them gently into the pan with a spatula. Fry until the bottom is golden brown, 3-5 minutes. Carefully flip over and fry the other side until golden brown.

Remove to a plate and repeat with remaining butter and fritters