(Call me crazy, but I wanted to be outside enjoying the heat and humidity which I adore!)
Here’s What You Need:
1 cup baby carrots
1/2 of a cucumber, roughly chopped
2.25-2.5 cups of Kashi 7 Whole Grain Flakes (Cornflakes work too)
Fresh dill* (Approx. 1 tsp)
Salt + Pepper
Extra virgin olive oil
Here’s What You Do:
Heat about 1 TBS of olive oil over medium high heat. Mix all the ingredients (less the evoo) in a food processor and using a small ice cream scoop make little balls. (You may need to use your hands as well.) Drop them into the heated pan in two batches so as to not crowd them. Heat about 3 minutes per side.
Serve with a fun dip.
(My Dill Veggie Dip will be in a recipe post to come!)
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