Keto Coconut Creamy Goat Fritters with Sauteed Eggplant
- 1 lb. ground goat meat
- ½ cup chopped leek
- 2 teaspoons minced garlic
- 1 egg
- 4 tablespoons extra virgin olive oil
- ½ teaspoon pepper
- 1 cup cubed eggplant
- ¼ cup coconut milk
- ½ tablespoon coconut flour
- 1 tablespoons lemon
- Season the ground goat meat with minced garlic and pepper then combine with egg. Mix well.
- Add chopped leek to the meat and mix until just combined.
- Shape the meat mixture into medium fritters then set aside.
- Next, preheat a saucepan over medium heat then pour extra virgin olive oil into it.
- Once the oil is hot, put the fritters on the saucepan. Don’t be too close.
- Cook the fritters for approximately 3 minutes each side or until the fritters are lightly golden brown and cooked through.
- Remove the fritters from the pan and arrange on a serving dish.
- After that, put the cubed eggplant into the pan and sauté with the remaining olive oil until just wilted.
- Remove the eggplant from heat and place next to the fritters.
- Keep the saucepan over medium heat then pour the coconut flour and coconut mixture into the saucepan. Bring to a simmer.
- Once it is done, remove from heat and add lemon to the sauce.
- Drizzle the coconut sauce over the fritters and eggplants then serve.
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