Question, on a scale of one to panic attack, how are you doing this week? Personally, I’m swinging like a pendulum between, ‘it’s going to be alright’ and… Yeah, let’s not go there. It’s times like this that call for a little, nostalgia. Or rather, a low carb version of that.
That’s right, fam; we’re sticking to Keto. Quarantine snacks be damned.
But, before you roll your eyes, and dig into your bag of Doritos let me explain. Like I said, I need comfort, yum, and a bit of nostalgia. Also, I need it to be easy. Like, ‘watch a ludicrous Netflix original while I whip this up’ easy. And so, in honour of the potato ‘cutlets’ that fuelled my childhood escapades, I bring you, comfort cooking.
Side note; please don’t be looking for lamb, elk or the like in this recipe. By ‘cutlets’ I mean the savoury, vegetarian delights that I grew up with.
These are designed to be simple, low carb, and a welcome distraction from the global calamity underway.
- 800 grams, Rutabaga (approximately half a medium sized Rutabaga)
- 1 tbsp, Xantham Gum
- 2 tbsp, Coconut Flour
- 2 tbsp, Almond Flour
- 1 tsp, Baking Powder
- 2 tbsp, Psyllium Husks
- 2 tsp, Cayenne Pepper
- 1 Whole Egg
- 2 tsp, Dried Parsley
- 2 tsp, Dried Oregano
- Salt to taste
- 2 tsp, Ground Cumin
- 2 tsp, Ground Coriander
The Familiar Low Carb Story: An Ugly Duckling
Okay, so I think that a note of precaution about the rutabaga is necessary. To be brutally honest, it does look like something out of a particularly grim Grimm’s fairytale. But, let’s just follow the fairytale logic all the way, and accept that it’s what inside that matters.
And therein, this rather ugly low carb veggie is your solution to those pesky cravings. Of all the vegetables that I’ve tried, as a potato replacement, this is the most promising. And trust me, I’ve tried a plethora. But, if this weirdo is a bit too weird for you, you can substitute it for turnips. Equal amounts should be fine.
Latest Netflix obsession
1. Cut the rutabaga into cubes, and place it in a pot with water, ensuring that the water is covering the rutabaga. Boil it for thirty minutes, until it is fork-tender.
2. Drain the rutabaga, and mash it with a fork. For the particularly lazy, you can use a food-processor (I never judge).
3. Combine the mash with all the ingredients, except for the oil. Mix well, and form eight equally sized patties.
4. Heat a pan on medium-high heat, and fry the patties in olive oil. Two tablespoons should be enough for three to four patties, and you’ll need to cook each patty for four minutes; two on each side.
5. Pat the patties (see what I did there?) dry using some kitchen towel. Serve hot.
Serves eight. Calories per serving: 149. Net carbs: 5 gram. Fat 10 grams. Protein: 3 grams.