Ingredients:
• 3 tablespoon flax seed powder
• 1 head broccoli, cut into florets
• ½ white onion, grated
• 1 teaspoon salt
• 1 tablespoon freshly ground black pepper
• 1/3 cup of oil, for frying
Instructions:
1. In a small bowl, mix the flax seed powder with 9 tablespoon water, and allow soaking for 5 minutes.
2. Pour the broccoli into a food processor and pulse a few times until smoothly grated.
3. Transfer the broccoli into a bowl, add the vegan “flax egg,” white onion, salt, and black pepper.
4. Use a spoon to mix the ingredients evenly and set aside 5 to 10 minutes to firm up a bit.
5. Place a large non-stick skillet over medium heat and drop 1/3 cup of the oil.
6. Ladle scoops of the broccoli mixture into the skillet (about 3 to 4 hash browns per batch).
7. Flatten the pancakes to measure 3 to 4 inches in diameter, and fry until golden brown on one side, 4 minutes.
8. Turn the pancakes with a spatula and cook the other side to brown too, another 5 minutes.
9. Transfer the hash browns to a serving plate and repeat the frying process for the remaining broccoli mixture.
10.Serve the hash browns warm with green salad.
Nutrition: 4 Servings / Calories: 280 / Fat: 12g / Total Carbohydrates 12g / Protein: 12g/
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