May 8, 2022 / Lyn Jones / 0 Comments
serves 4
INGREDIENTS
- 500 g skinless white fish fillets of snapper, tilapia, John Dory, monkfish or cod (and pin boned – done over an upside down bowl) and cut into small pieces
- 1/4 cup blanched Almond flour
1/2 cup unsweetened coconut shredded and toasted
- 3 large eggs
1 Tab fresh minced coriander
1 Tab fresh ginger, peeled & minced
- 1 Tab scallions/spring onions, finely chopped (white and green parts)
- 1/2 tsp sea salt
1 Tab Fish sauce
1 Tab lime zest
2 Tab grapeseed oil
NOTE: Another recipe added 1 tsp dried basil, freshly dried basil, freshly ground pepper to taste, 1/2 tsp ground paprika and of Thai curry powder and 200g shrimp
INSTRUCTIONS
1. Rinse fish, pat dry & cut into 1/4″ cubes.
2. In a large bowl combine fish, almond flour, coconut, eggs, coriander, ginger, scallions, salt, fish sauce and lime zest. Form the mixture into 2″ patties.
3. Heat oil in a large skillet over med-high
Heat the oil or lard in a pan, over a medium high heat to cover the base.Cook 4-6 minutes per side,
until golden brown. Transfer to paper towel on a plate. Serve – garnished with coriander leaves and fresh lime slices. Serve with your favourite sauce or salad and Enjoy!
NOTE 2:
If using frozen fish, thaw completely and pat dry before cutting into a smaller chunks and putting in a food processor.
When all nicely ground/minced and combined, transfer into a large bowl and add almond flour and chopped spring onion, stir until combined and form patties with your hands. You will get 10 patties.
June 14, 2021 / Lyn Jones / 0 Comments
Made with just three ingredients and on the stovetop, these keto Pizza bases are naturally gluten free, grain free, high protein, low calorie and have a nut free option! Makes between 2-4 bases.
How to make a thick crispy keto pizza crust
For this pizza crust to come out really thick and chewy, you need to use a combination of whole eggs, egg whites AND increase the coconut flour by a tad.
* Using egg whites lends a chewier crust, and freezes better, also more durable.
* Using extra coconut flour works wonders – is like a sponge and soaks up the eggs/egg whites.
* Try using a small pan – they make perfect & even-sized mini bases and they freeze better.
* They become smaller once they are fully cooked.
* Use a skewer/fork to poke little holes over the top
* Before freezing, cover with baking paper between each one. This (and the holes) helps with even cooking once they have been thawed, along with avoiding them sticking to one another.
** if you prefer a slightly crisper crust, you are more than welcome to grill it for several minutes!
TIPS:
* to mask egg-y taste, be generous with spices and pizza sauce. Or mixing a blend of salt, pepper, and mixed herbs through the batter for a flavourful flatbread….then top with cheese, antipasto or try truffle salt fresh rosemary and black pepper
* If you had to really try and spread it out, too good coconut flour (brands vary) so add a little milk.
* If you prep the batter you must make it immediately- It thickens the more you let it sit, so you are best not to prep it in advance.
For the coconut flour option
- 8 large egg whites for thicker bases, use 5 whole eggs and 3 egg whites
- 1/4 cup coconut flour sifted
- 1/2 tsp BP
- Spices of choice salt, pepper, Italian spices
- 1 tbsp coconut flour to dust very lightly
For the almond flour option
- 8 large egg whites
- 1/2 cup almond flour
- 1/2 tsp BP
- Spices of choice salt, pepper, Italian spices
For the pizza sauce
- 1/2 cup tomato sauce
- 2 cloves garlic crushed
- 1/4 tsp sea salt
- 1 tsp dried basil
To make the pizza bases/crusts
-
In a large mixing bowl, whisk the eggs/egg whites until opaque. Sift in the coconut flour or almond flour and whisk very well until clumps are removed. Add the baking powder, mixed spices and continue to whisk until completely combined.
-
On low heat, heat up a small pan and grease lightly.
-
Once frying pan is hot, pour the batter in the pan and ensure it is fully coated. Cover the pan with a lid/tray for 3-4 minutes or until bubbles start to appear on top. Flip, cook for an extra 2 minutes and remove from pan- Keep an eye on this, as it can burn out pretty quickly.
-
Continue until all the batter is used up.
-
Allow pizza bases to cool. Once cool, use a skewer and poke holes roughly over the top, for even cooking. Dust very lightly with a dash of coconut flour.
For a crispy pizza base, bake in the oven for 3-4 minutes prior to adding your toppings.
To freeze: If you want to freeze them, allow pizza bases to cool completely before topping with a dash of coconut flour and a thin layer of pizza sauce. Ensure each pizza base is divided with parchment paper before placing in the freezer.
Serving: 1Base | Calories: 125kcal | Carbohydrates: 6g | Protein: 8g | Fat: 1g | Potassium: 6mg | Fiber: 3g | Vitamin A: 5IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 3mg | NET CARBS: 3g