500g of venison mince 2 cloves of chopped garlic 1Tbsp chopped parsley 1 Tbsp chopped marjoram 1/4 cup Almond Meal ½ Tbsp lemon zest 1 Tbsp Moroccan spice rub
Combine all rissole ingredients except the Moroccan spices and make into 4 large rissoles (patties) or 12 small ones. Dust with the Moroccan spice rub and cook small rissoles a well oiled hot plate for 3 minutes each side. Cook larger rissoles for longer, making sure they are cooked through. We made them on the grill. Serve with spinach salad.
2 medium yams, peeled and sliced into thin rounds with a mandoline slicer
2 cups torn arugula leaves
1 purple onion, sliced thin
3 tablespoons coconut oil
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 teaspoon garlic powder
In a saute pan (this is a pan that is about 2-3 inches deep unlike the flatter skillet), heat 2 tablespoons of the coconut oil. Make sure your oil is hot enough that is sizzles when you lay in a slice of yam. Cook the yam slices in a single layer in batches in the hot oil, flipping after frying for about a minute on each side or when they start to brown. Set the cooked yams aside, add the remaining tablespoon of coconut oil into the pan and saute the onions just until they start to turn brown. While the onions are cooking, beat the eggs together with the spices in a medium sized bowl. After the onions begin to brown, spread them evenly on the bottom of the pan and layer the yams on top of the onions, followed by a layer of the arugula. Poor the egg mixture evenly over the layers of veggies and cook over medium or medium low until the edges start to look done (about 4-5 minutes). Move the entire pan underneath your broiler for another 5-6 minutes until the “tortilla” is firm on top. Remove and slice like a pizza and eat immediately. Serves 4-5. Easy to make the night before and re-heat for breakfast.