In case you’re new here, let me preface this recipe by letting you know I am NOT a cook -lol. This recipe came about as one of my many “science experiments” in the kitchen, which is usually the result of being hungry and combining any number of random ingredients to avoid having to go pick up take-out. 😛
That said… these turned out amazingly delicious!
Note: You can easily substitute ingredients. Specifically the meat & veggies. I happen to think they would be great with salmon and shredded brussel sprouts, but you can just go with your preferences here. 😉
I simply pulled out low carb foods I had on hand, which included: leftover cooked broccoli & cauliflower, a can of tuna, a bag of pork skins, eggs, and a bag of finely shredded parmesan cheese.
Ingredients:
- 3 Large Eggs
- 1 can Chunk Light Tuna In Water
- 2 cups cooked broccoli & cauliflower
- 6 ounce bag of Kraft Parmesan, Finely Shredded
- 1.50 oz bag of Fried Pork Skins
I opened the bag of pork skins just enough to let the air out, and crushed them up inside the bag. Then I put all the ingredients in a big mixing bowl (and added the 3rd egg to get the texture right).
Then I simply mixed it all together really well:
I wasn’t really sure if they would hold together if I fried them, so I fried half the batch and baked the other half – hoping for the best 🙂 lol.
I started with a skillet and added olive oil, then pattied out the fritters with my hands and carefully placed them into the hot oil over medium heat.
They DID hold together! Perfectly even. 🙂 Yay!
I baked the other half of the batch on Parchment Paper in the oven at 350 degrees until nice and brown, flipping them once to get an even brown on both sides.
I got about the same result, but the fritters fried in olive oil were a bit “crispier” – and were definitely my favorite.
They reheated well, by placing them on parchment paper and baking at 450 degrees for a few minutes on each side to “crisp them back up”.
These were incredibly EASY to make, delicious, and great to make up for several meals. I made 15 smaller (palm-sized) patties from this batch, so the nutrition facts are for a single fritter.
Carb Count, Macros & Nutrition Facts
They came out to 1 carb each the way I made mine. Obviously you’ll want to count the exact ingredients and amounts you use yourself in this recipe. I use and recommend the Free Recipe Calculator at MyFitnessPal.
I would love to hear how YOU make this recipe! I think it would be great with salmon and shredded brussel sprouts, just a mixture of leftover veggies, or any number of combinations. 🙂 Enjoy!
Best,
Lynn Terry,
aka @LowCarbTraveler
p.s. For more EASY low carb recipes, along with low carb challenge details, sign up by email below – and be sure to follow along on your favorite social site! 🙂 *cheers*
New to low carb/ketogenic, is shredded cheese in the package versus a block of cheese a big deal?
Hi Lucy,
It’s not a big deal to me. It depends on who you ask. 🙂 It’s best to shred your own cheese, but that’s just not always convenient. I use shredded cheeses now and then myself. The “big deal” is that they add a starch to shredded or cubed cheeses so they don’t clump. I don’t sweat the small stuff so much though. 🙂 *cheers*
Does the nutrition facts you published include the olive oil you used? Just curious as I am just now starting to use olive oil while cooking and have a hard time figuring out calorie content.
Good question, Mark! I did not include the olive oil – no. I just lined the pan about 1/2 inch and cooked the fritters in it. I’m not sure how much actually ended up IN the fritters! 😛 Any idea how to count that??
As I understand it Olive oil has NO carbs so is not an issue. Love your recipes….
Lynn I finally made the fritters and I used the same recipe you posted with broccoli and cauliflower and tuna! I fried them in olive oil and baked some so I would know which I liked the best. I loved both but I liked the fried ones better. Thanks for the recipe! So awesome! Oh I did use a total of 4 eggs. Thanks again!!
I liked the fried fritters best too, Donna. 🙂 Glad you enjoyed them!!
Finally got to try this recipe. Modified with squash vs broccoli and cauliflower and used chicken meat vs canned tuna. I’d agree that it really needs 4 eggs. Otherwise it’s just too difficult to get them uniformed into a patty! My batch only nets 14, but I’m sure I didn’t make as small as you. Thanks for the recipe. Can’t wait to try with fried eggs in the morning! !
The only thing missing is a ‘Print’ button, so we can print the recipe without having to cut and paste and edit all the images out.
Aside from that, I absolutely love what you put out there for us. It all helps and your such an inspiration! Thank you so much!
I made the tuna fritters and I also used 4 eggs, love them,and I don’t feel guilty because I know they are very low in carbs and very filling, thanks Lynn Terry!!
I love your recipes that i have tried, they are easy to fix & taste great, my hsbd & I especially love the pecan peanut butter bars. Could you include your recipes in the recipe index at the top of the page as I have a hard time finding them, i have to scroll thru pages for a long time before I can find what I am looking for. Oh yes, my favorite breakfast is now Lynn’s cereal bowl, up till trying it I had only been buying the Daisy sour cream but now also buy the cottage cheese-they are so good.
I’m glad, Pam 🙂 And yes! I’m in the process of updating the entire site so I’ll work on that. For now, see if this helps: http://www.travelinglowcarb.com/tag/recipes/