Low Carb Recipe Ideas
First thing I did was look up Latke, what is it? Well to my surprise they are like pancakes or hot crispy cakes. You know like those hash browns you buy in patties. Well I found this recipe in the Wheat Belly Cook Book and was very pleased on how delicious they are. Another great substitution for potatoes, great to serve with any meal from breakfast to serving at dinner. Now when I served the Latkes I myself preferred to add a little salt and pepper to taste. In the recipe it recommends scallions but I substituted with green onion, I think I like the scallions better but you will have to give it a try and see what you think. I was trying to save on the carb count.
Tip: The key to making the Latkes stay together is pat them dry with paper towel to remove the moisture from the squash.
2 large eggs
4 scallions, sliced or 3 green onions chopped (your choice, green onions less carbs)
½ tps sea salt
¼ ground black pepper
2 tbls coconut flour
1 tbls ground golden flaxseeds
3 cups cooked spaghetti squash, drained and patted dry
6 tbls coconut oil divided
Preheat oven 350 F
Cut Spaghetti Squash in half length wise, scrape center of squash. In a baking dish add an inch of water, place squash face down bake for 1 hour or until soft.
Once squash cooled down remove the squash from the shell with a fork, discard shell.
Place squash on paper towel and soak up some of the extra moisture. (you will go through a bit of paper towel)
In a large bowl, whisk together the eggs, scallions, salt pepper, coconut flour and flaxseeds. Stir in the squash.
Measure a 1/3 cup of squash mixture, make into a patty, take paper towel and press on both sides of patty to remove extra moisture from the squash. Repeat process for each patty.
Heat 2 tbls of coconut oil in a large skillet over medium high heat. Working in batches cook 3 at a time 4 minutes per side or until golden brown.
Place on the baking sheet and keep warm in the oven.
Yeild: Makes 8 serving, 4 net carbs per serving with scallions
3.3 net carbs with green onions.
