Step 1Heat 1 tbsp of olive oil in a saucepan. Add the leek and fry on a low-medium heat for 3 minutes. Add the garlic, spinach and kale and fry for 1 further minute.
by KetoDietApp.com
Step 1Heat 1 tbsp of olive oil in a saucepan. Add the leek and fry on a low-medium heat for 3 minutes. Add the garlic, spinach and kale and fry for 1 further minute.
Step 2Place the eggs, kale mix, cream cheese, chilli flakes, grated courgette, salt and pepper in a bowl and mix well.
Step 3Coat the bottom of a frying pan with 1 tsp of olive oil or ghee. Spoon 1 heaped tablespoon of mix per fritter into the pan, 3 fritters per pan, and fry each side for 1 minute on a low-medium heat until golden. Repeat adding 1 tsp of olive oil per 3 fritters until all the mix has been used up.
Step 4Smash the avocado with lemon and cracked black pepper. Serve the fritters topped with avocado. Best eaten fresh but can be stored in the fridge for up to 3 days.