Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, bikini bottom cutlets (low carb, gluten free, high protein). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Bikini Bottom Cutlets (low carb, gluten free, high protein) is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Bikini Bottom Cutlets (low carb, gluten free, high protein) is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook bikini bottom cutlets (low carb, gluten free, high protein) using 7 ingredients and 5 steps. Here is how you can achieve 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. 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. Get 15 g Coconut flour (can sub with almond flour)
5. Make ready 50 g Egg (1 large)
6. Prepare 3 g Black and white sesame seeds (sub with any preferred seeds)
7. Prepare 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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