LOSE IT The Low Carb & Paleo Way

BURGER night

CHICKEN BURGER

FISH BURGER

CHICKEN BURGER WITH SPICY SLAW

SERVES 4

KEEP ON TRACK per servingFAT 56G CARBS 14G PROTEIN 46G

FOR THE BUNS

3 jumbo eggs, separated
150g cream cheese, softened
2 tbsp thyme, dried
1 tsp cream of tartar sesame seeds to sprinkle

FOR THE CHICKEN

4 chicken thighs, deboned, skin off
1 cup buttermilk
2 eggs, beaten
1 cup desiccated coconut
40g Pecorino cheese, grated Himalayan salt and black pepper coconut oil for frying

FOR THE COLESLAW

250g Brussels sprouts, shredded
1 baby fennel bulb, shredded
10g chives, chopped
50g radish, cut into matchsticks
2 tbsp home-made mayonnaise
1 tsp dried chilli flakes
2 tbsp extra-virgin olive oil sliced tomatoes and lettuce leaves.

Preheat the oven to 160°C. Grease 4 x 10cm pie dishes. In a

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