When I said that my kale and sweet potato fries recipes were my favorite entries in the Saucy Mama’s “Skinny Mama-Cooking with Mustard” contest, I think I lied… these are really good too! We even warmed them up for lunch the next day. What a power-packed, delicious way to enjoy beans and veggies!! Move over Gardenburger!
Saucy Mama Smokey Garlic Mustard Veggie Fritters
- 1/3 cup onion, diced
- 1/2 cup bell pepper, diced
- 1 cup mushrooms, diced
- 3 cloves garlic, minced
- 1 cup sweet potato puree
- 3/4 cup pinto beans, mashed
- 2 egg whites
- 1/3 cup brown rice flour
- 2 tablespoons Saucy Mama Smokey Garlic Mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil, divided, for frying
(To further cut calories, use non-stick cooking spray)
In a medium non-stick skillet, saute onion, bell pepper, mushrooms and garlic in 1 teaspoon olive oil, on medium-high heat until soft. Set aside. When veggie mixture cools, add remaining ingredients and mix thoroughly.
Heat remaining teaspoon oil in a non-stick skillet on medium-high heat. Drop fritters by heaping tablespoon into hot pan. Fry until golden brown, 2-4 mintues per side. Add additional oil or non-stick cooking spray if needed.
Makes 20-22 fritters, serving size 3 fritters.
Recipe Note: Almost any veggies can be subbed into this recipe, just use what you have… carrots, celery, jalapenos, corn, etc. Just keep the rough measurements the same.
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