INGREDIENTS
- 2 Atoria's Family Bakery Whole Grain Pitas
- 1 Russet or other White Potato, Grated
- 10oz Cauliflower Rice
- 2oz Shredded Carrots
- Pakora Seasoning Blend (Chickpea Flour, Cumin, Coriander, Turmeric, Baking Powder, Cayenne)
- Lime Juice from 1 Lime
- Spicy Chili-Mango Blend (Mango, Gochujang)
- 2oz Baby Arugula
- 2Tbsp Fried Shallots
DIRECTIONS
- In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potato, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the cauliflower “rice” and carrots and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes.
- Transfer the vegetables to a large bowl. Add the pakora seasoning blend and season with salt and pepper. Stir to form a batter that has the consistency of mashed potatoes. Wipe out the pan.
- In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches, spoon 2 tablespoons batter into the pan for each fritter, being careful not to crowd the pan. Press lightly with a spatula and cook, turning once, until the fritters are crisp and browned, 5 to 7 minutes. Transfer to a paper-towel-lined plate and season with salt. Add more oil between batches if needed. While the fritters are cooking, prepare the remaining ingredients.
- In a small bowl, stir together the spicy chili-mango blend and lime juice; season to taste with salt and pepper.
- On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the Pitas, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.
- Transfer the Pita halves to individual plates and fill with the fritters, arugula, and as much chili-mango sauce as you like. Garnish with the fried shallots and serve.
NUTRITION
Serving Size: 2 Servings, 430 calories
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