Keto cutlets with goat cheese and fried zucchini

A new vision of a seemingly simple dish: savory cutlets with melted goat cheese topped with crispy fried zucchini and spicy tomato mayonnaise.

Ingredients

• SPICY TOMATO MAYONNAISE
• 225 ml Mayonnaise
• 1 tbsp. l. Tomato paste
• 0.25 tsp Cayenne pepper
• Salt and pepper
• Fried cabbage
• 1 pc Zucchini
• 175 g Almond flour
• 325 ml Parmesan cheese
• 1 tsp Onion Powder
• 1 tsp Salt
• 0.5 tsp Pepper
• 2 pcs Egg
• 3 tbsp. l. Olive oil
• Cutlets
• 30 g Butter
• 2 pcs Red onion
• 1 tbsp. l. Red wine vinegar
• 750 g Ground beef
• Salt and pepper
• 100 g Goat cheese
• 100 g Lettuce

Directions

1. Preheat oven to 200 ° C.
2. Mix all the ingredients for the tomato mayonnaise and refrigerate.
3. Line a baking sheet with parchment paper.
4. Slice the zucchini lengthwise and remove the seeds. Cut the zucchini into coarse strips about 0.5-1 cm thick.
5. Whisk the eggs thoroughly in a bowl.
6. In a bowl, combine almond flour, parmesan, onion powder, salt and pepper.
7. Dip the zucchini strips in the flour mixture, dip in the egg and again in the flour mixture.
8. Place the zucchini on a baking sheet and drizzle with olive oil. Bake in the oven for about 20-25 minutes until a delicious golden brown crust.
9. While the zucchini is browning, cook the patties. First, fry finely chopped onions in butter over medium heat until soft. Toward the end, add vinegar, stir thoroughly, reduce heat and simmer until mixture becomes creamy. Season with salt and pepper to taste. Set aside.
10. Shape the minced meat into cutlets and fry as you like: in a pan or grill. Season with salt and pepper to taste.
11. Place patties on a pillow of lettuce and onion mixture. Top with goat cheese, fried zucchini and spicy tomato mayonnaise.