LOSE IT-04.2019

VOLUME 30 LOSE IT! 45

FOOD

CHICKEN BURGER WITH
SPICY SLAW
SERVES 4

FOR THE BUNS
3 jumbo eggs, separated
150g cream cheese, softened
2 tbsp thyme, dried
1 tsp cream of tartar
sesame seeds to sprinkle

FOR THE CHICKEN
4 chicken thighs, deboned,
skin off
1 cup buttermilk
2 eggs, beaten
1 cup desiccated coconut
40g Pecorino cheese, grated
Himalayan salt and black pepper
coconut oil for frying

FOR THE COLESLAW
250g Brussels sprouts, shredded
1 baby fennel bulb, shredded
10g chives, chopped
50g radish, cut into matchsticks
2 tbsp home-made mayonnaise
1 tsp dried chilli flakes
2 tbsp extra-virgin olive oil

sliced tomatoes and lettuce
leaves

1. For the buns: Preheat the oven
   to 160°C. Grease 4 x 10cm pie
   dishes. In a bowl, whisk together
   the egg yolks, cream cheese and
   thyme. In a separate bowl, whisk
   the egg whites and cream of tartar
   until stiff, then fold the whites into
   the egg yolk mixture.


2. Spoon mixture into prepared
   tins, sprinkle over sesame seeds
   and bake for 15–20 minutes or
   until puffed up and golden. Allow
   to cool then cut in half.
   3. Place the chicken thighs into
   a bowl, pour over the buttermilk
   and allow to stand for 30 minutes.
   Remove and scrape off most of
   the buttermilk.
   4. Place the eggs into a shallow
   bowl and the desiccated coconut
   and cheese into a shallow plate,
   season and stir well to combine.
   Dip a chicken thigh into the egg
   and then into the coconut mixture,
   ensure the chicken is well coated
   on all sides. Repeat with the
   remaining chicken thighs.
   5. Heat the oil in a pan, shallow
   fry the chicken until golden and
   cooked through, set aside.
   6. For the slaw: Toss together all
   the ingredients and season well.
   7. To assemble: Place a lettuce
   leaf and tomato slice onto the
   base of a bun, top with a chicken
   thigh and some coleslaw. Repeat
   with remaining ingredients.
   8. To serve: Serve with extra slaw.

CRUMBED FISH PATTIES

WITH PICKLED VEGGIES

SERVES 4

1 x 418g tin pink salmon,

drained

1 small orange sweet potato,

cooked and pureed

2 tbsp psyllium husks

10g parsley, chopped

1 egg, beaten

Himalayan salt

FOR THE COATING

1 egg, beaten

100g almond flour

50g cheddar cheese, finely grated

3 tbsp ghee

FOR THE PICKLED VEG

1 Mediterranean cucumber, sliced

into ribbons and pickled

1 red onion, sliced and pickled

50g radish, pickled

cos lettuce to serve

1. Place the fish into a bowl
   and mash with a fork. Add the
   remaining ingredients and season
   well. Shape the mixture into 4
   patties. Place in the fridge to
   chill for about 1 hour.


2. Put the beaten egg into a bowl
   and the almond flour and cheddar
   into a shallow plate, season well.
   Dip the patties first into the egg
   mixture then coat in the almond
   cheese mixture.


3. Heat a small pan. Add the ghee
   and shallow fry the patties on both
   sides in batches until golden and
   heated through.


4. To serve: Serve the patties on
   a lettuce cup, topped with pickled
   vegetables.

KEEP ON TRACK per serving

FAT 56G CARBS 14G PROTEIN 46G

KEEP ON TRACK per serving

FAT 43G CARBS 15G PROTEIN 35G