One
of the tastiest and quickest breakfast on keto are fritters, tikkis. But it becomes boring when you have it in the same style.
A little change in the spices and it totally changes the game. Such is the Thai paste. This is really awesome
and easy with lovely, delectable flavors of Thai ingredients. Enjoy!!!
Preparation time: 10 mins
Preparation time: 10 mins
Cooking time: 10 mins
Serves: 12 pieces
Ingredients
Step 1
Cabbage grated 300g
Paneer/cottage cheese crumbled 100g
Cheese grated 60g
Salt to taste
Red/green Thai curry paste
Green chilies finely chopped 1 tsp
Kafir leaves 5-6 pieces/Lemon 1
Psyllium husk 2 tsp
Oil 2 tsp
Step 2
Oil 2 tbsp
Method
Step 1
- Squeeze out the excess water from the grated cabbage by squeezing in a muslin cloth.
- Transfer it into a mixing bowl.
- Add all the ingredients except the kafir leaves/lemon one by one and mix it thoroughly.
- Grate some lemon zest or finely chopped kaffir leaves into the mixture
- Now take two parchment sheets and grease them with the oil.
- Roll out the cabbage mixture in a rectangular shape.
- Slice it into squares.
- Put in the freezer for 15 minutes
Step 2
- Heat the nonstick tawa.
- Apply oil liberally.
- Put the fritter pieces to fry over it.
- Cook it on a slow to medium flame until golden from both sides.
- Take it out on a plate.
- Serve hot with green chutney or mayo dip.
- Enjoy!!!
MACROS/piece of Thai cabbage cake
Net Carb 1.16g
Protein 3.25g
Fats 5.91g
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