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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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

12 calories; protein 1.2g 3% DV; carbohydrates 2.2g 1% DV; fat 0.1g; cholesterolmg; sodium 101.6mg 4% DV. Full Nutrition