These Brussel Sprout and Mushroom Fritters are low-carb, Ideal Protein Phase 1 approved, delicious, and pair well just pretty much any protein!


1 cup brussel sprouts

1/4 cup mushrooms

1/4 cup green onion

1/2 clove of garlic

1/2 tsp soy sauce

1/2 bag of Ideal Protein Chips or Dorados, crushed

1 egg

1 tsp olive oil

Basil & parsley (fresh or dried) to taste

Chilli, paprika, or any other spices you like, to taste

Salt & pepper, to taste

1 red bell pepper – optional


Grate 1 cup brussels sprouts & preheat your oven to 350 degrees.

Finely chop mushrooms and green onion. I like to add 2 pieces of very finely diced red bell pepper for colour.

Add fresh, finely chopped garlic. Mix all these ingredients together.

Heat oil in a pan medium heat and gently sauté or fry the above veg for 5 to 7 minutes to soften. Then return to a bowl to cool.

Add salt, pepper, soy or tamari sauce if you like, chilli powder or paprika if you like a kick to it, some fresh or dried herbs.

Add 1/2 a bag of crushed Ideal Protein crisps to the mix for binding.

Add 1 egg and mix all ingredients together.

Take a spoon of your mixture and form into a pattie/fritter or ball shape.

Refrigerate if you have time to help form them and stay together better.

In a non-stick pan on medium heat place your fritters on and gently brown them 5- 7 minutes per side.

After they have been browned you can place in a preheated oven of 350 degrees for 15 minutes to finish off the cooking, especially if you have not previously softened as above. 

While these are cooking, in a small pot, place a 1 to 2 tablespoons of Walden cranberry spread on medium heat. Once it has turned to liquid, let it cool slightly. 

Stack your cooked fritters on a plate and drizzle with a touch of cranberry spread drizzle. 

If you prefer a creamy dressing you can use a tablespoon of Walden mayo and add a splash of lemon juice, salt, pepper and dill. Or if you don’t have time, use a gentle drizzle of Walden creamy bacon, Thousand Island, Ranch, Caesar or Blue cheese dressing.

You can make these in large batches for the family or as a side lunch item. You can freeze them, take them out over night and reheat in the oven or microwave and therefore make them once on the weekend and have them on hand in the freezer ready for your busy week with no thinking involved.

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