Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, bikini bottom cutlets (low carb, gluten free, high protein). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Bikini Bottom Cutlets (low carb, gluten free, high protein) is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Bikini Bottom Cutlets (low carb, gluten free, high protein) is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have 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. Take 205 g Tuna chunks (canned) (sub with any preferred fish chunks)
2. Get 100 g Mushrooms diced (sub with any preferred cooked veggies)
3. Take 60 g White onions (sub with any preferred cooked veggies)
4. Take 15 g Coconut flour (can sub with almond flour)
5. Take 50 g Egg (1 large)
6. Make ready 3 g Black and white sesame seeds (sub with any preferred seeds)
7. Prepare 2 g Xanthan gum

Steps 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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