Shirataki-Carrot Curry Croquettes
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"If you're like me and hate the rubbery texture of tofu shirataki noodles, this recipe is for you! It's tasty, low-fat, low-calorie, high-fiber, and vegetarian. These croquettes are delicious when served with grilled chicken, over shredded lettuce or spinach, or doused with salsa. They will fall apart easily, but are delicious!"
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Ingredients30 m servings 12 cals
Original recipe yields 15 servings
- Wrap a paper towel around the grated carrots and place in a microwave-safe bowl; heat in microwave until tender, about 1 minute. Cool carrots to room temperature and squeeze out as much juice as possible.
- Rinse and thoroughly dry the shirataki noodles. Blend in a food processor until the consistency of small grains of rice is reached; transfer to a bowl.
- Mix carrots, egg whites, chives, cilantro, curry powder, onion flakes, garlic powder, and salt with the ground noodles until evenly combined.
- Coat a skillet with cooking spray and place skillet over high heat. Drop a heaping spoonful of the noodle mixture into the skillet and gently flatten with a metal spatula. Cook until lightly browned, about 3 to 4 minutes per side. Repeat with the remaining noodle mixture.
Per Serving: 12 calories; 0.1 g fat; 2.2 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 102 mg sodium. Full nutrition