Recipe of Jamie Oliver Bikini Bottom Cutlets (low carb, gluten free, high protein)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, bikini bottom cutlets (low carb, gluten free, high protein). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Bikini Bottom Cutlets (low carb, gluten free, high protein) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Bikini Bottom Cutlets (low carb, gluten free, high protein) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. 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. Get 100 g Mushrooms diced (sub with any preferred cooked veggies)
3. Make ready 60 g White onions (sub with any preferred cooked veggies)
4. Prepare 15 g Coconut flour (can sub with almond flour)
5. Prepare 50 g Egg (1 large)
6. Take 3 g Black and white sesame seeds (sub with any preferred seeds)
7. Take 2 g Xanthan gum

Instructions 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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