Paleo Risol
Savor the wholesome goodness of Paleo Risol, a modern twist on traditional risol crafted to fit perfectly within a paleo lifestyle. This nutrient-packed recipe features ground chicken or turkey combined with vibrant veggies like grated carrots and zucchini, brought to life with the rich flavors of coconut aminos and fresh parsley. Bound together with almond flour and eggs, these oval-shaped patties are lightly coated in arrowroot powder for a golden, crisp finish when pan-fried in silky coconut oil. Perfect as a protein-packed appetizer or a satisfying main dish, this quick and nutritious recipe is ready in under an hour and serves 4. Gluten-free, dairy-free, and bursting with flavor, Paleo Risol is a crowd-pleaser that blends simplicity and health in every golden bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 500 grams Ground chicken or turkey
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, grated
- 1 medium Zucchini, grated
- 3 tablespoons Coconut aminos
- 50 grams Almond flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 100 milliliters Coconut milk
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Arrowroot powder
Instructions
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent, approximately 3-4 minutes.
Add the ground chicken or turkey to the skillet, breaking it apart with a spatula. Cook until it is no longer pink, about 5-7 minutes.
Stir in the grated carrots and zucchini, and cook for another 3 minutes until the vegetables begin to soften.
Add the coconut aminos, salt, and pepper. Cook for an additional 2 minutes, mixing everything thoroughly.
In a small bowl, whisk together the eggs and coconut milk. Pour this mixture into the skillet, stirring constantly to combine with the meat and vegetables.
Sprinkle the almond flour over the mixture and gently fold it in to help the mixture thicken slightly.
Sprinkle in the chopped parsley and give it one final stir. Remove from the heat and let it sit for 5 minutes to cool slightly and thicken further.
In a shallow dish, combine the arrowroot powder with a little water to create a light slurry.
Scoop small amounts of the mixture and shape them into oval patties.
Heat the remaining 1 tablespoon of coconut oil in a non-stick pan over medium heat.
Dip each patty lightly into the arrowroot slurry, coating both sides, and then place them into the hot pan.
Cook the patties for 3-4 minutes on each side, until they are golden brown and cooked through.
Remove from the pan and place on a paper towel-lined plate to drain any excess oil.
Serve the Paleo Risol warm, garnished with extra fresh parsley if desired.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 31.6 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 355 mg | 27% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2353 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
