Gluten Free Shrimp Cakes with Creamy Horseradish Mustard Sauce

Yield: 18

1 cup chopped cooked shrimp 

1 cup chopped raw kale, stems removed 

1 large chopped shallot 

2 large room temperature eggs 

1 cup cooked brown rice 

1 cup almond flour 

2 tablespoons freshly chopped dill 

2 tablespoons chopped roasted red peppers (optional) 

Sea salt and black pepper

Combine all the ingredients (add more flour if it's not binding). Season to your preference with sea salt and black pepper. Drop tablespoonfuls into the palm of your hands (wet hands in cold water to prevent sticking). Form into balls. Refrigerate for 30 minutes.

Cover the bottom of a large deep sided skillet with extra virgin olive oil or a good quality veggie oil on medium heat. When hot, add 6 cakes(don'tflatten),leaving plenty of room in between. Fry on one side until golden brown and crispy (about 3 to 4 minutes). Flip over for a further three minutes (flatten top slightly). Remove and drain on a paper towel. Serve warm with Horseradish Mustard Sauce on the side.

Horseradish Mustard Sauce:

1/2 cup plain Greek yogurt 

1 tablespoon French mustard

 1 teaspoon prepared horseradish 

1 tablespoon fresh lemon juice 

2 tablespoons raw honey 

Sea salt and black pepper

Blend all the ingredients until creamy. Season to your preference with sea salt and black pepper. Serve chilled.

Gluten Free Rice Fritters

This recipe was inspired by Sunday At the Giacometti's

Yield: 12

2 cups cooked long grain white rice

2 large eggs

1 cup Italian blend cheese

2/3 cup gluten-free all purpose baking mix

1/2 red pepper, chopped finely

1/2 small red onion, chopped finely

Handful fresh parsley, chopped finely

2 tablespoons extra virgin olive oil

Sea salt and black pepper

2 cups salted pretzel crumbs

Preheat oven 400 F

Combine rice, eggs, cheese, flour, and veggies. Season to taste with sea salt and black pepper. Drop a medium scoop of the mixture to the palm of your wet hands. Form into a ball and roll in pretzel crumbs. Continue until all the ingredients is used up. Arrange in a single layer on a lined baking sheet. Drizzle oil over the top and bake for 20 to 30 minutes or until crispy and brown.

Serve immediately.

Cluten Free Corn Fritters

3 cups non gmo corn kernels

2 large eggs, room temperature

4 tablespoons gluten free flour blend

2 tablespoons fresh chopped dill

1 teaspoon baking powder

Sea salt and black pepper

Coconut oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine. Season with sea salt and black pepper. In a large skillet, add one cup of oil to the pan on medium heat. When hot, drop teaspoonfuls to the pan. Don't flatten it, leave it in a heap and don't mess with it until the first side is ready to flip (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Sprinkle with powdered sugar/icing sugar. Serve with pure maple syrup on the side.

Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce

These quick-to-make fritters are full of flavor. To make them even lighter, separate the eggs and whisk the egg whites until they form soft peaks, then carefully stir in with all the other ingredients.

Crispy Black Bean Fritters:

3 cups black bean, cooked

1 large yellow pepper, remove seed, chop into small pieces

1 small white onion, diced 

2 garlic cloves, crushed

1 large tomato, chopped into small pieces

3 tablespoons chopped cilantro

1/2 cup all purpose unbleached flour

2 eggs, room temperature

Sea salt and black pepper 

Extra virgin olive oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine (add more flour if it's not binding). Season with sea salt and black pepper. In a large skillet,add three tablespoons of oil to the pan on medium heat. When hot, add tablespoonfuls of the bean mixture. Fry on one side until golden brown and crispy (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Serve with dipping sauce on the side

Cilantro Dipping Sauce:

1/2 cup sour cream or Greek yogurt

1/2 small green chili, seeded and finely chopped

1 small garlic clove, crushed

2 tablespoons chopped cilantro

1 teaspoon sugar Sea salt and black pepper

Blend all the ingredients for a smooth consistency. Season with sea salt and black pepper.