LOSE IT-04.2019

76 LOSE IT! VOLUME 30

SPINACH PANCAKES

WITH TROUT FILLING &

COCONUT MINT SAUCE

SERVES 4

400g spinach, cooked, chopped

and puréed

3 spring onions, finely chopped

8 jumbo eggs

2 tbsp tapioca flour

Himalayan salt and black pepper

ghee for greasing the pan

FOR THE FILLING

2 tbsp ghee

650g trout fillet

FOR THE SAUCE

½ cup coconut cream, chilled

10g fresh mint

10g fresh coriander

3 tbsp desiccated coconut

juice of 1 lime

mint sprigs and pomegranate

rubies to garnish

1. Place the spinach, spring
   onion, eggs and tapioca flour
   into a large bowl, season and
   whisk to combine.
   2. Heat a non-stick pan with ghee
   and add ¼ of the mixture. Tilt the
   pan to spread the mixture, allow
   to become firm, then flip and cook
   for a minute on the other side.
   Repeat with remaining mixture
   until you have 4 pancakes.
   3. For the filling: Heat the ghee
   in a pan, season the trout then
   place it in the pan, skin-side down.
   Cook for 3–4 minutes until crispy.
   Once slightly cooled, slice into
   strips.
   4. For the sauce: Add the solid
   part of the chilled coconut cream,
   mint, coriander, desiccated coconut
   and lime to a food processor. Blitz
   until smooth and season.
   5. To serve: Spread the coconut
   sauce onto the 4 pancakes, top
   with the trout and garnish with
   mint and pomegranate rubies.

KEEP ON TRACK per serving

FAT 34G CARBS 8G PROTEIN 47G

SPINACH, CHORIZO &

CHICKEN MEATBALLS

SERVES 4

130g chorizo, chopped

200g spinach

10g fresh chives, chopped

2 tbsp coconut flour

250g chicken mince

1 egg, beaten

1 tbsp grain mustard

Himalayan salt and black pepper

coconut oil for shallow frying

home-made spicy tomato sauce

to serve (see page 51)

1. Heat a frying pan, add the
   chorizo and cook until crispy.
   Remove and place into a bowl.
   Add the spinach to the pan and
   cook until wilted and all water has
   evaporated. Remove and place
   into a colander to drain. Once
   cooled, drain well and chop finely.


2. Add spinach, chives, coconut
   flour, chicken mince and egg to a
   bowl, dollop in the mustard and
   season well. Stir to combine.


3. Shape the mixture into balls
   and set aside. Heat the coconut
   oil in a shallow pan, add the balls
   in batches and fry until golden
   and cooked through.


4. To serve: Serve hot with home-
   made tomato sauce.

KEEP ON TRACK per serving

FAT 17G CARBS 8G PROTEIN 47G

It is important that the

pan is hot and the ghee

is evenly distributed

around the pan to stop

the pancake from

sticking!

TAKE

NOTE

SHORT

RIB