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  • LOSE IT! The Low Carb & Paleo Way

    BURGER night

    Apr 23, 2019 5 minutes
    FOOD EDITOR: JUSTINE KIGGEN
    PHOTOGRAPHS: LIZA VAN DEVENTER

    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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