Bikini Bottom Cutlets (low carb, gluten free, high protein)
Bikini Bottom Cutlets (low carb, gluten free, high protein)

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, bikini bottom cutlets (low carb, gluten free, high protein). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can have bikini bottom cutlets (low carb, gluten free, high protein) using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Bikini Bottom Cutlets (low carb, gluten free, high protein):
  1. Take 205 g Tuna chunks (canned) (sub with any preferred fish chunks)
  2. Prepare 100 g Mushrooms diced (sub with any preferred cooked veggies)
  3. Make ready 60 g White onions (sub with any preferred cooked veggies)
  4. Take 15 g Coconut flour (can sub with almond flour)
  5. Take 50 g Egg (1 large)
  6. Get 3 g Black and white sesame seeds (sub with any preferred seeds)
  7. Get 2 g Xanthan gum

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Steps to make Bikini Bottom Cutlets (low carb, gluten free, high protein):
  1. Cook your veggies on an anti stick pan on medium heat.
  2. Drain the tuna and mix all the ingredients in a bowl except sesame seeds.
  3. Shape your patties, place them on a tray with baking paper. Sprinkle sesame seeds on top of them.
  4. Cook the patties in the oven for 15 to 30 minutes depending on the temperature. I cooked mine at medium temperature.
  5. Per portion: Calories 59, Carbs 1.6g, Fat 1.6g, Protein 9.3g. Easy protein for my muscles 🙌

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