4-8ouncesNew Mexican Green Chile Peppers, roasted, peeled, and chopped
1/4cupavocado oil, for cooking
Instructions
Beat egg with the sparkling water and salt. Then mix in chickpea flour with whisk or immersion blender. Add the cheese and chiles.
Heat oil in a large cast iron skillet. Drop batter into oil to form small patties. Cook on medium heat until browned, and then flip the patties to brown the other side.
Serve with 1/2 to 1 full portion of Shredded Mexican Chicken or 3 to 5 ounces of your favorite protein served ontop of a salad of leafy greens, non-starchy vegetables, and 1/2 tablespoon dressing of choice. Top the fritters with fresh salsa.For dessert, have about a half cup of mixed berries with a dollop of whipped cream. This meal puts you right in the Phase 1 ratios.Fat: 35g (47%)Carbohydrates: 41g (24%)Protein: 50g (29%)Calories: 670
Nutrition (Full Meal - Phase 2)
For Phase 2, substitute the side salad with 1/2 cup brown rice or quinoa. Omit the whipped cream in the dessert. Fat: 31g (28%)Carbohydrates: 63g (34%)Protein: 51g (38%)Calories: 730
Variation Tip
You can even add the 1 to 2 pounds of cooked protein directly to the fritter batter for easy cooking! For example, add sautéed ground beef, leftover Shredded Mexican Chicken, or Crumbled Tempeh at the same time you add the cheese and chiles.