Low-Carb Chicken and Cauliflower Coxinhas
Golden, creamy coxinhas with a lighter twist! A chicken and cauliflower dough wrapped around a creamy ricotta centre, rolled in linseed flour for a crunchy crust. Perfect as a snack or served with a fresh salad.
🛒 Ingredients
4 servings
- 1 drizzle of olive oil
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 tomato, chopped
- 500 g shredded chicken breast
- salt, to taste
- freshly ground black pepper
- fresh parsley and chives, to taste
- 1 cauliflower
- 150 g ricotta cream
- 100 g grated semi-cured cheese
- 1 cup linseed (flaxseed) flour
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Directions
- 1
Heat a drizzle of oil in a frying pan and sauté the chopped onion and garlic until soft.
- 2
Add the tomato and let it cook down for a few minutes.
- 3
Stir in the shredded chicken, then season with salt, black pepper and the fresh herbs.
- 4
Tip the mixture into a food processor and add the cauliflower, cut into chunks.
- 5
Blend thoroughly until you have a smooth, mouldable dough.
- 6
In a separate bowl, mix the ricotta with the grated cheese.
- 7
Take a portion of dough and flatten it in the palm of your hand.
- 8
Spoon in some of the ricotta-cheese filling, then seal and shape into a coxinha.
- 9
Roll each coxinha in the linseed flour.
- 10
Place on a baking tray and bake in a preheated oven at 180 °C for around 35 minutes.
💡 Chef's Tip
Tip: chill the coxinhas for 10 minutes before coating — they hold their shape better and brown evenly. You can also make them ahead and freeze them raw; just bake them straight from frozen and add 10 minutes to the cooking time.
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