The spicy tomato relish really is the star of the show with these courgette cheese fritters as it cuts through the richness and adds a spicy, sweet and acidic freshness which I find is essential. These fritters may be a little too rich and too high in protein to be served as a side dish, but they will make a great breakfast or light lunch option at 2.6g carbs per serving.
I want to start by saying I did not invent this ‘bread’, nor the term ‘Cloud Bread’. I have seen this concept referred to as Oopsie bread in places too – and I am sure there is a great story behind it but I am ashamed to say I haven’t even researched what that story is. I was too excited to try it out and post my version. I initially followed a popular recipe that everyone seemed to use, but I tried it and found it left out a couple of essential techniques. Ones that would improve flavour and prevent disaster (having gone to culinary school, these were glaring omissions to me). Anyhow, after a slightly failed first attempt using said recipe, I made it my mission to improve what I had seen out there drawing from my own experience in the kitchen.
This lovely small meal can be served either as an appetiser for your next fancy dinner party, or enjoyed as a light meal along with some fresh salad leaves. The red onions are cooked down for a while on a very low heat, and their jammy sweetness balances the oozy Brie just perfectly. The general marrying of the two flavours are worth knowing, even for those that don’t like mushrooms. Some examples include Brie and onion jam keto sandwiches or toppings for grilled steak. And for those that LOVE the idea of a big, black mushroom – do this exact dish as it is written here and top your bun-less burger with it – you will never consider a bacon and Cheddar topping again!
These mini kebabs are like someone said, “let’s take all the best keto items and grill them on a skewer!” Bacon? “Yes please!” Prawns? “Yes please!” Avocado? “Oh, stop it, now you are just showing off!” They are a little finicky to make, but totes worth it in the end. A fun, tasty appetiser at your next braai (BBQ)…
Inspiration for this recipe came from my darling friend, Little Debbie Bryson who makes something similar at her sop-en-dop* birthday party every winter in Cape Town. Since moving to UK, I have sadly missed so many of them. This is for you LDB, I know it doesn’t compare to yours – but I slurped my version up with a longing lump in my throat. The recipe makes two hearty bowls, filling enough as a main meal, but you could make it stretch to 4 servings and enjoy it as a late-afternoon light meal (cup-of-soup) and halve the macros accordingly..