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Mexican Carrot Fritters with Bacon and Egg #glutenfree #Brunchweek #Healthy #Breakfast #Recipe - Food Faith Fitness
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Mexican Carrot Fritters with Bacon and Egg {Gluten Free, Low Calorie, High Protein, Low Fat}

Mexican Carrot Fritters with Bacon and Egg are a quick and easy, breakfast idea that is loaded with protein and low in calories and carbs!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10
Author FoodFaithFitness

Ingredients

  • For the fritter:
  • 2 1/2 Cups Baby Carrots 360g
  • 1 1/2 Cup Corn Kernels
  • 1/4 Cup Coconut flour
  • 2 tsp Cumin powder
  • Generous pinch of salt and pepper
  • 1/2 Cup Cilantro roughly chopped
  • 2 Large egg whites
  • 1/4 Cup Olive oil
  • For the toppings:
  • 5 eggs
  • 5 Slices of turkey bacon
  • 1/4 Cup mashed avocado about 1/2 of a small avocado
  • 1/4 Cup Non-fat Plain Greek Yogurt
  • Salsa

Instructions

  • Place the eggs in a large potand just cover with water. Bring to a boil over high heat and boil for 6 minutes. Drain the water and set aside to cool.
  • To make the fritters:
  • Using alarge food processor,crush the carrots and corn until they are finely chopped.
  • Dump the mixture into a large kitchen towel, and ring out ALL the excess water. It's a bit of a workout, but make sure you get it all and the mixture is nice and dry.
  • In alarge bowl, mix the carrot/corn mixture with the coconut flour, cumin powder, salt, pepper, cilantro and egg whites. Mix well.
  • Heat 1/4 Cup of olive oil in a large pan over medium heat. *
  • Using a 1/4 cup scoop, form the carrot mixture into 10 patties. I found it easiest to really compact them into balls and slightly flatten them, and the finish flattening them with a spatula in the pan. It's ok if they crumble a little bit, as you can easy reform them in the pan.
  • Cook until the bottom is golden brown, about 1-2 mins. Flip carefully and repeat.
  • To make the toppings:
  • While the fritters cook, heat a large pan to medium/high heat and cook the bacon until golden brown, about 1-2 minutes/side. Cut each slice in half and set aside.
  • Blend the mashed avocado and Greek yogurt in a food processor until smooth and well combined.
  • Peel the eggs, cut in half and scoop out the hard yolk.
  • To assemble:
  • Spread as much salsa as you want on each fritter and then top each with half a slice of bacon and half an egg white. Top with a dollop of avocado crema.
  • DEVOUR.

Notes

*If you don't have a very large pan, heat 2 Tbsp oil up at a time and do two batches.