Keto steak with purple elk leaves, cauliflower and zucchini fritters
Serving for 1
1 free range scotch fillet 125g
1 tsp garlic butter
Salt and pepper
1 tbsp olive oil
1 cup grated cauliflower
1/2 cup grated zucchini
1/2 cup purple elk leaves or spinach leaves
1 tbsp coconut flour (available at Low Carb Emporium)
1 free range egg
1/2 cup cheddar
1/2 tsp xanthan gum (available at Low Carb Emporium)
2 tbsp liquid coconut oil (available at Low Carb Emporium)
5 asparagus speers
Firstly turn your oven on 180 degrees to heat up. Next get a mixing bowl and squeeze the excess liquid from the cauliflower and zucchini then place in bowl with purple elk leaves. Then add the coconut flour, salt and pepper, egg, cheddar and xanthan gum and mix. Next form 3 fritters and heat coconut oil in a fry pan and when warm add fritters allow to cook for 2 minutes to seal. Then transfer to oven for 20 minutes and flip over after 10 minutes. Once cooked place on paper towel to remove excess oil.
Now season your steak on both sides with salt and pepper, then heat your olive oil in a fry pan and cook your steak on 4 minutes each side and then allow to rest for 3-4 minutes before serving.
Boil your asparagus for three minutes until it’s just cooked you don’t want over cooked asparagus.
Now it’s time to plate your dinner, steak with garlic butter, two fritters and asparagus. Enjoy. X