Shirataki-Carrot Curry Croquettes

Ingredients

• 2 carrots, grated
• 16 ounces tofu shirataki noodles
• 4 egg whites
• 1/4 cup minced fresh chives
• 1/4 cup minced fresh cilantro
• 1 tablespoon curry powder
• 1 teaspoon dried onion flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Cooking spray

Directions

Wrap a paper towel around the grated carrots and place in a microwave-safe bowl; heat in microwave until tender, about 1 minute. Cool carrots to room temperature and squeeze out as much juice as possible.

Rinse and thoroughly dry the shirataki noodles. Blend in a food processor until the consistency of small grains of rice is reached; transfer to a bowl.

Mix carrots, egg whites, chives, cilantro, curry powder, onion flakes, garlic powder, and salt with the ground noodles until evenly combined.

Coat a skillet with cooking spray and place skillet over high heat. Drop a heaping spoonful of the noodle mixture into the skillet and gently flatten with a metal spatula. Cook until lightly browned, about 3 to 4 minutes per side. Repeat with the remaining noodle mixture.