Keto steak with cauliflower, zucchini and carrot fritters with a caprese salad
Serving for 1 (you will have a left over fritter)
1 free range fillet 100g
Spray olive oil
1 tsp garlic butter
1/2 cup grated cauliflower squeezed of liquid
1 small zucchini grated squeezed of liquid
1 small carrot grated squeezed of liquid
2 free range eggs
2 tbsp Bob’s red mill almond flour (available at Low Carb Emporium)
1/2 tsp Bob’s red mill xanthan gum (available at Low Carb Emporium) Salt and pepper
2 tbsp coconut oil (available at Low Carb Emporium)
8 cherry tomatoes heirloom
16 basil leaves
80g buffalo mozzarella
Start by turning your oven on 180 degrees. Then in a mixing bowl place cauliflower, zucchini and carrot. Then add almond flour and xanthan gum. Beat your eggs and then add them too. Season with salt and pepper and mix all together. Now heat the coconut oil in a fry pan and form three fritters and add to pan then transfer to oven for 20 minutes turning half way through. Once cooked drain on some paper towel.
While the fritters are cooking cut your tomatoes in half and place them in a bowl with the basil leaves, and then tear the mozzarella and mix with salt and pepper ready to serve.
To cook your steak season both sides with salt and pepper, and then get a fry pan and spray it with olive oil and heat. Then put your steak in and cook for 2-3 minutes each side depending on how you like it done. 3 minutes will give you medium.
Now plate your meal with the steak and garlic butter, two fritters and the bowl of caprese salad on the side. Enjoy. X