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Cottage cheese jalapeno poppers
Vegetarian
Lunch/Dinner
Fat (g) / Serving
22.77
Net carbs (g) / Serving
Protein (g) / Serving
Servings
1
11.25
30.66
Ingredients
Ingredients | Grams | Net Carbs | Protein | Fat |
|---|---|---|---|---|
150 grams cottage cheese | 150 | 5.07 | 6.45 | 5.07 |
40 grams cheddar cheese | 40 | 1.24 | 13.32 | 1.24 |
0.5 Cup finely chopped coriander | 30 | 0.26 | 0.16 | 0.26 |
2 Tsp Soy flour, substitute with bengal gram flour (besan) | 8.4 | 1.87 | 1.73 | 1.87 |
2 Tsp finely chopped jalapenos | 8.4 | 0.18 | 0.08 | 0.18 |
1 Tsp cumin seed powder | 4.2 | 1.42 | 0.94 | 1.42 |
0.5 Tsp ginger chili paste | 2.1 | 1.21 | 0.09 | 1.21 |
Salt to taste | 0 | 0 | 0 | 0 |
Directions
Take about 150 gms of cottage cheese and grate it coarsely.
Grate about 40 grams cheddar cheese and add to the cottage cheese.
Add about �_ cup of finely chopped coriander to the grated cottage cheese.
Add 2 teaspoons of Bengal gram flour( besan).
Add about 2 teaspoons of finely chopped jalapenos.
Add 1 teaspoon cumin seed powder, �_ teaspoon of ginger chili paste and salt to
taste.
Mix all the ingredients well and then make small balls and press them flat for frying
into cutlets.
Fry the cutlets till golden brown and serve hot.
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