Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, bikini bottom cutlets (low carb, gluten free, high protein). One of my favorites. For mine, I’m gonna make it a little bit tasty. 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’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Bikini Bottom Cutlets (low carb, gluten free, high protein) is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook bikini bottom cutlets (low carb, gluten free, high protein) using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Bikini Bottom Cutlets (low carb, gluten free, high protein):

1. Prepare 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. Get 50 g Egg (1 large)
6. Prepare 3 g Black and white sesame seeds (sub with any preferred seeds)
7. Get 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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