I got my hands on some very delicious (read: “yuck” in my daughter dictionary) organic purple cabbage yesterday. I love its pretty deep purple color and its crunchy texture but I could not get Angela to agree *sigh*. She hates all things dark in color (!), be it blueberry or beetroot or purple potato. It does not matter how great they taste, if they have a bit of black/brown/purple hue then it means they taste nasty and as a matter of fact they won’t ever make it to her plate. And the only way I could make her eat those highly nutrient-dense vegetables is to mix them up with some other vibrant food that she loves like these veggie muffins here and these veggie rice fritters.
I love fritters in general. It is a great way to incorporate more vegetables into our diet (especially the little one who is more on the finicky side when it comes down to veggies). Plus you can pretty much throw whatever veggies you have on hands in there and they still taste great! I discovered the amazing taste of these crunchy veggie rice fritters by accident. We had a bit of left-over rice from last night meal so I went a bit experimental by mixing it up in my veggie fritter batter. Guess what? It works wonder! The rice adds a bit of a crunchy texture to these already amazing veggie fritters. You should give it a try too 😉