Crispy on the outside, soft in the middle. These fritters are a delightful appetiser, side or base for an awesome breakfast, lunch or dinner. They’re also an incredible satisfying snack…I happen to love them topped with a little of Meridian’s seeded peanut butter.
When I have a veggie based meal I love adding a protein boost…more often than not with the help of egg whites, hard boiled or fried eggs, and of course by incorporating some unflavoured versatile protein powder! Pulsin’s pea protein is one of the most versatile when it comes to cooking and adding it to savoury dishes. Although I love my whey protein, variety is essential, not only for sanities sake but also to keep my digestive system functioning optimally. I know from my own experiences that sticking to the same foods day in day out might be ok on occasion but then anything “new” is just a shock to the system.
It had been a while since I got my hands on a Spaghetti Squash so I was keen to whip up something a little different with it! I always buy one of the biggest because if I’m going to have something roasting in the oven for 40 minutes it might as well be something that’s going to bulk out a few of my meals. Compared to other members of the squash family this one slices up pretty easily and also cooks a heck of a lot more quickly. I have overcooked one in the past which resulted in it loosing it’s beautiful unique spaghetti like strands. It was still edible but definitely not what I was after.
These are so incredibly simple to make and are actually pretty damn good cold. As per usual I actually prefer them cold because I’m just a cold food fan. I find a lot of food when allowed to cool, even just a little, the flavours within become all the more distinct!
If you’re not a spaghetti squash fan be sure to check out my broccoli fritters!!! I did originally add whey protein to them but I’m 99% sure now that the pea protein would also work really well!
Also you can get 15% off from Pulsin products online using my code PPAL15!
Spaghetti Squash Protein Fritters
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: fry breakfast appetizer side gluten-free low-sodium nut-free soy-free sugar-free vegetarian spaghetti sqaush
Ingredients (Serves 1 -2)
- 1/4 cup (60ml) egg whites or 1 large whole egg
- 20g (2 tbsp) Pulsin Pea Protein
- 1/2 tsp Pink Himalayan Rock Salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 heaping cup (6 oz / 170g) cooked spaghetti squash
- 1 teaspoon coconut oil melted
- Beef Tomato
- Fried Egg/s
Mix together all fritter ingredients.
Melt coconut oil in a non stick pan over a medium to high heat.
Use your hands to create mounds of the squash mixture, about 1 tbsp per fritter.
Use your hands to form a nice round shape, placing each one into the pan as you do so and flattening them out a little with your finger tips.
Fry for 2 minutes before flipping and frying for 2 minutes more.
Serve with greens, tomato and a fried egg or two for a great alternative breakfast!