Shirataki-Carrot Curry Croquettes

Method4 steps · about 35 min

1. 1

   Step 1: Wrap a paper towel around the grated carrots (2) 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.

   Uses 2 carrots, grated

2. 2

   Step 2: 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.

   Uses 16 ounces tofu shirataki noodles

3. 3

   Step 3: Mix carrots, egg whites (4), chives (¼ cup), cilantro (¼ cup), curry powder (1 tablespoon), onion flakes, garlic powder (½ teaspoon), and salt (½ teaspoon) with the ground noodles until evenly combined.

   Uses 4 egg whites · ¼ cup minced fresh chives · ¼ cup minced fresh cilantro · 1 tablespoon curry powder · 1 teaspoon dried onion flakes · ½ teaspoon garlic powder · ½ teaspoon salt · cooked squeezed carrots

4. 4

   Step 4: 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.

   Uses cooking spray · croquette mixture