Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, bikini bottom cutlets (low carb, gluten free, high protein). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Bikini Bottom Cutlets (low carb, gluten free, high protein) is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Bikini Bottom Cutlets (low carb, gluten free, high protein) is something that I have loved my entire life.

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To get started with this particular recipe, we have to first 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 cook it.

The ingredients needed to make Bikini Bottom Cutlets (low carb, gluten free, high protein):

1. Get 205 g Tuna chunks (canned) (sub with any preferred fish chunks)
2. Take 100 g Mushrooms diced (sub with any preferred cooked veggies)
3. Get 60 g White onions (sub with any preferred cooked veggies)
4. Prepare 15 g Coconut flour (can sub with almond flour)
5. Prepare 50 g Egg (1 large)
6. Get 3 g Black and white sesame seeds (sub with any preferred seeds)
7. Take 2 g Xanthan gum

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Instructions 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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