for 30–40 minutes or until they
are cooked through. Set them
aside until they have cooled.
- To serve: Keep the chicken
chilled. Serve it garnished with
fresh herbs.
HARISSA FISH
CAKES WITH
MINT DRESSING
SERVES 4
FOR THE PATTIES
- 3 x 180g tuna in water, very
well drained - 2 tbsp harissa paste
- 2 spring onions, finely
chopped - 5g fresh coriander, finely
chopped- 5g fresh mint, chopped
- 2 tbsp sesame seeds
- 2 tbsp coconut flour
- 1 egg, beaten
- Himalayan salt and black
pepper - coconut oil, for shallow frying
FOR THE DRESSING- 5g fresh mint, chopped
- 2 tbsp xylitol
- 1 tbsp rice-wine vinegar
- 2 tbsp water
- Himalayan salt and black
pepper - low-carb mayonnaise, to serve
- chopped fresh chives,
to serve - baby radishes (including the
leaves), to serve- For the patties: Mix the tuna,
harissa paste, spring onions,
herbs, sesame seeds and egg in
a bowl. Season well. Shape the
tuna into patties. - Heat the coconut oil in
a pan and fry the patties for
2–3 minutes on each side or until
they are golden and a crust has
formed. Set them aside. - For the dressing: Place the
mint in a container. Whisk the
xylitol, vinegar and water, season
it and pour it over the mint. - To serve: Serve the fish cakes
with the mint dressing and topped
with mayonnaise, chopped
chives, and baby radishes.
- For the patties: Mix the tuna,
MOZZARELLA,
SALAMI & BABY
MARROW BITES
MAKES 12- 300g baby marrow, grated
- 2 garlic cloves, minced
- 4 eggs
- 1 cup buttermilk
- 200g mozzarella cheese,
grated - 50g salami, chopped
- 2 tsp baking powder
- 2 tbsp psyllium husk
- Himalayan salt and black
pepper - herb oil, to serve
- fresh herbs, to garnish
- 1 lemon, sliced into wedges,
to serve
- Preheat the oven to 180 ̊C.
Grease a 12-hole muffin tin. - Heat a frying pan. Sauté the
baby marrow and garlic until
per bite
fat 9g
carbs 4g
protein 8g