BROCCOLI, MOZZARELLA & BACON bites
MAKES 20–22 BITES / PREPARATION AND BAKING: 30 MINS
200g broccoli rice (see tip below)
250ml (1c) grated mozzarella cheese
3 eggs, lightly beaten
2-3 crispy bacon rashers, finely chopped
45ml (3T) coconut flour
30ml (2T) grated Parmesan-style cheese or nutritional yeast
5ml (1t) dried mixed herbs
5ml (1t) garlic powder or 1 garlic clove, finely chopped
2,5ml (½t) mustard powder
1,25ml (¼t) psyllium husk powder salt and freshly ground pepper
Preheat the oven to 190°C and line a baking tray with baking paper.
1 Put all the ingredients in a mixing bowl and mix with a wooden spoon or fork until the mixture can easily be shaped into a ball.
2 Scoop tablespoons of the mixture and roll between your palms into ping-pong-sized balls (add a dusting of coconut flour if the mixture is too sticky).
3 Arrange the bites on the prepared baking tray and bake in the oven for 18-20 minutes, turning once, until they’re golden and crisp on all sides. Serve warm or cool.
Quick TIP
To make broccoli rice or cauliflower rice, blitz both the stems and the florets in a food processor, or grate on the large holes of a box grater
Cheesy PESTO HAKE pan-bake
SERVES 4-6 / PREPARATION AND BAKING: 15 MIN
FISH FILLETS
30ml (2T) butter
45ml (3T) olive or avocado oil, plus
15ml (1T) extra
800g hake fillets, thawed at room temperature
1 garlic clove, crushed
15ml (1T) fish spice salt and freshly ground pepper
TO FINISH
½ batch Everyday Pesto (see recipe,(½c) bought pesto250ml (1c) grated Parmesan-style cheese
