Breakfast is the best meal of the day and what better way to kick start it than with these wholesome 5 a day vegetable fritters with horseradish avocado cream? They’re your vegetable quota for the day in one meal! Pan fried in just a little coconut oil they’re super healthy, and using low starch vegetables they’re perfect for those of you with autoimmune conditions who want to keep inflammatory markers low. If you have Ankylosing Spondylitis like me, go easy on the horseradish as it’s fairly starchy but you only need a little to get a real kick, or if you’re having a flare up omit altogether.
I steer clean of dairy because it triggers my arthritis so coconut yoghurt has become my saviour. But I’m yet to find one without starch. Tapioca is often added to thicken it. Please someone, make one without any sweetener or starch! I do occasionally have a spoonful of Coyoco as it’s super yummy and with only 0.1% tapioca starch I figure there’s more starch in a carrot! It doesn’t seem to cause any flare ups if I stick to a small amount. Probably a good thing as it stops we demolishing a family size tub in one sitting. That stuff is lethally addictive. That and almond butter together… WEAKNESS!
The Coconut kefir yoghurt from Rhythm Health is my new go to. If you live here in London it’s easy to get your hands on some from Planet Organic and Wholefoods. Alternatively, you can buy it direct from the Rhythm website. To let you into an exciting secret, they’re about to bring out two new flavours. One with Sauerkraut and one with sauerkraut and wasabi. I had the pleasure of tasting both when I met the owners at the natural food and products show last month. Both delicious and dairy free, without any thickeners or preservatives. Just coconut milk and probiotic cultures. Your gut health will thank you for it. Remember, healthy gut = a happy you. If you can’t get your hands on some, coconut yogurt would work too.
Serves 2 – Makes 6-8 vegetable fritters
- 1/2 celeriac
- 1 large carrot
- 1/2 cauliflower
- 1 small courgette
- 1 shallot
- Pinch of pink himalayan salt and course black pepper
- 2-3 eggs
- Handful of chopped coriander and parsley
- 2 tablespoons of coconut oil
Horseradish avocado cream
- 1 avocado
- 1 tablespoon of grated fresh horseradish (add more if you like it hotter)
- Juice of 1/2 lemon
- 1 small clove of garlic
- 1 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- Pinch of salt and pepper
Shred the vegetables. I used the julienne blade from my Magimix but you could use a spiralizer and cut the noodles up or simply make vegetable rice using the ’S’ blade in your food processor. I like julienne ribbons though as they add a bit of texture. Pour into a bowl and microwave for 5 minutes on a high setting. Transfer to a muslin cloth and squeeze out the excess water. Season with salt and pepper.
Meanwhile, peel and finely dice a shallot. Heat 1 tablespoon of coconut oil and gentle sweat off the onions until soft, don’t let them char.
Whisk the eggs, season with salt and pepper and mix well with the vegetables and onions.
Heat the remaining coconut oil in a frying pan. When hot, add a good spoonful of ‘batter’ and cook for about 3 minutes each side. Flip as they start to turn a nice golden colour.
Horseradish avocado cream
Blitz all the ingredients for the horseradish avocado cream together in a Magimix or with a hand blender. Either works well.
Plate up the vegetable fritters, dollop on a good spoonful of horseradish avocado cream and coconut kefir yoghurt.
Share this Post