Clean eating and ketogenic/LCHG recipe - Cilantro Chicken with Cauliflower

.This Cilantro Chicken with Cauliflower recipe is a staple in our house. The cauliflower is a great vegetable. Not only is it packed with vitamin C but also low in carbs. I serve the dish to my kids with the pasta, but of course I skip it to make it a ketogenic meal.

Prep time: 5 mins Cook time: 35 mins Total time: 40 mins

Cilantro Chicken with Cauliflower

Ingredients • 1 tbsp olive oil • 2 ½ pounds bone-in, skin-on chicken thighs (about 8) • Salt and black pepper • 1 head cauliflower (about 11/2 pounds) • ¼ tsp crushed red pepper • 1 lime (1 tbsp fresh lime juice, plus lime wedges for serving) • ½ cup fresh cilantro leaves • Penne pasta Directions 1. Cut the cauliflower into florets. 2. Heat oven to 450° degrees. 3. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ tsp salt and ¼ tsp black pepper. 4. Working in batches, cook the chicken skin-side down until crisp and golden, 6 to 7 minutes. Transfer to a plate; reserve the drippings in the skillet. 5. Cook the pasta following the direction on the packaging. 6. Meanwhile, pour off all but 2 tbsp of the drippings from the skillet. Add the cauliflower, chilies, and ¼ tsp each salt and black pepper; toss to coat. Nestle the chicken skin-side up in the cauliflower, transfer to oven, and roast until the cauliflower is tender and the chicken is cooked through, 20 to 22 minutes. 7. Add the lime juice and cilantro to the skillet and toss to combine. Serve with the pasta and lime wedges. Enjoy!

Clean eating and ketogenic/LCHG recipe - Chicken with roasted cherry tomato and basil sauce

.A great summer chicken recipe that works for both clean eating and ketogenic/LCHF (skip the rice) - Chicken with roasted cherry tomato and basil sauce.

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins

Ingredients • Olive oil • 1 pound cherry tomatoes • 4 boneless, skinless chicken breast (6 oz each) • cup coarsely chopped fresh basil • ¼ cup half and half cream • Brown rice • Salad; lettuce, 2 tomatoes and cucumber

Directions 1. Clean and chop the tomatoes and cucumber. Mix with the lettuce in a serving bowl and set aside. 2. Preheat oven to 400° degrees. 3. Place tomatoes in a large shallow baking dish and sprinkle them with olive oil (making sure they are all covered). 4. Roast the tomatoes, uncovered, about 20 minutes or until they are soft. 5. Meanwhile, put on the rice to cook following the directions on the packaging. 6. While the tomatoes and rice are cooking, heat up a pan on medium heat and add a little olive oil. 7. Add the chicken and cook both sides until cooked through. Cover the chicken and let stand for 5 minutes. 8. When the tomatoes are done roasting, put half of them in a blender and mix until smooth. 9. Place the mixture in a medium saucepan with the basil and the cream; cook, stirring, over low heat, until heated through. 10. Serve the chicken topped with sauce, remaining tomatoes, rice and salad.

Enjoy!

Clean eating and ketogenic/LCHF recipe - Chicken with tomatoes and peppers

.Delicious recipe with plenty of vegetables - chicken with tomatoes and peppers. Serve the chicken with a salad instead of the rice if you like to make the recipe ketogenic/LCHF.

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins

Chicken with Tomatoes and Peppers

Ingredients

• 6 (1 ½ pound) medium skinless, chicken breast halves • ¼ tsp salt • 1/8 tsp black pepper • 2 tbsp olive oil • 1 cup stewed tomatoes • 1 small onion • ½ cup red sweet pepper • ½ cup green pepper • ½ cup yellow pepper • 2 tbsp dry white wine • 1 tsp chili power • ¼ tsp ground cumin • Red, green and yellow pepper rings for serving • Brown rice

Directions

1. Chop the onion and put aside. 2. Chop all three peppers. 3. Clean the chicken, pat dry and sprinkle both sides of chicken with salt and pepper. 4. Heat up a pan on medium heat and add the olive oil. 5. Cook the chicken until browned evenly on both sides. Leave it in the pan. 6. In a medium bowl, combine well the stewed tomatoes (un-drained), the onion, the peppers, wine, chili powder and cumin. 7. Put on the rice to cook following the directions on the packaging. 8. Pour the mixture over the chicken. Cover and simmer for about 10-12 minutes or until the chicken is cooked through. 9. Remove the chicken from the pan (keeping the pepper mixture in the pan) and place on a serving plate and cover with foil to keep warm. 10. Heat the tomato mixture to a boil and boil, uncovered, for 4-6 minutes or until desired consistency. 11. Pour the mixture over the chicken and serve with the rice. Enjoy!

Raspberry Mousse

.I often get the comment - What? You don't eat fruits? That must be so boring! Not true. I eat berries; raspberries (lowest in carbs), blueberries and strawberries. I eat them as a snack or I whip up a yummy dessert like a raspberry mousse. A ketonic/LCHF lifestyle is anything but boring! Raspberry Mousse 4-6 servings Prep time: 2 min Cook time: 10 min Total time: 12 min

Ingredients

• 1 cup raspberries • 1 pinch of stevia (optional) • 1 1/2 cups heavy cream • 1 egg yolk • 1 tsp. vanilla powder • Shaved dark chocolate (optional) Directions 1. Whip the cream for about 3 minutes on high using an electric mixer. It shouldn't be too firm or too runny. 2. Meanwhile, heat up the raspberries in a pot on the stove while stirring and add the stevia (optional). The raspberries should get mushy and runny. 3. Add the vanilla powder to the cream. 4. Add the raspberries to the cream and fold them in. 5. Separate the egg and add the egg yolk to the cream. 6. Using the mixer, mix for about 5-10 seconds. 7. Serve with some shaved dark chocolate on top (optional). Enjoy!

berries

Extra buttery chocolate balls

.I just came up with a great way to add some more butter and fat to my diet. I made a new version of the chocolate balls recipe in my book. I love making new recipes and trying new ingredients. I added some protein powder (zero carb and zero sugar. Great brand can be found here) to add some protein, but also to add a sweet flavor.

Prep time: 10 mins Cook time: 0 mins Total time: 10 mins

Extra buttery chocolate balls

Ingredients

• 1 stick of butter • 1/4 cup protein powder (I used chocolate) • 1 1/4 cup unsweetened coconut flakes (1 cup in the recipe and 1/4 cup for covering the chocolate balls) • 1 tsp cold strong coffee • 1/4 cup cocoa (less if you don't want a strong chocolate flavor. Add little by little)

Directions

1. Take out the butter and keep it in room temperature a little bit before you start making the chocolate balls. 2. Meanwhile, spread out 1/4 cup of the coconut flakes on a plate and set aside. 3. Add all the ingredients in a large bowl. 4. Using your hands mix all the ingredients very well. 5. Take a small amount of the mix and roll it together into a ball. Roll the ball in the coconut flakes on the plate until they are covered. Place the finished balls in a glass container with lid. 6. Once all the chocolate balls are complete close the lid on the container and place them in the fridge. They can also be kept in the freezer.

The chocolate balls are great as a snack, or with coffee/tea after lunch or dinner to add some more fat to the meal. They will last in the fridge for about 3-4 days. Enjoy!

extra buttery balls

Magic Bullet Coffee

.I haven't been as strict as I should be with the fat, so here we go. Starting the day with a MBC - Magic Bullet Coffee. Coffee with tiny bit of cream, two tablespoons of coconut butter and two tablespoons butter. Yum! I should be in ketosis by this weekend. The menu today:

Breakfast - Magic Bullet Coffee Lunch - Ketogenic/LCHF chicken salad Dinner - Grilled chicken and spinach salad

magic bullet coffee

Clean Eating Recipe - Garlic-Cilantro Shrimp Rotini

.This is one of my favorite shrimp recipes - Garlic-Cilantro Shrimp Rotini. It is a great recipe for entertaining. It's festive but yet very easy to make, and every one I've served it to has loved the flavorful dish.

Garlic-Cilantro Shrimp Rotini

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins

Ingredients

• 2 cups fresh cilantro • 1 tsp dried oregano • 3 cloves garlic • 1 tsp red pepper flakes • 1/3 cup olive oil • 2 ½ tbsp red wine vinegar • Sea salt and fresh ground black pepper • 8 oz whole-wheat rotini pasta • 20 medium raw shrimp • Salad: arugula, pine nuts, grated parmesan, olive oil and salt.

Directions

1. Make the salad: roast the pine nuts quickly in a pan with a little bit of olive oil, in a bowl mix with the nuts with the arugula and drizzle with olive oil, salt and parmesan. 2. Clean the shrimp and set aside. 3. Prepare sauce: Using a food processor or mixer, pulse cilantro, oregano, garlic and red pepper flakes until combined. While food processor/mixer is running, add oil and vinegar. Stir in salt and black pepper to taste. Set aside. 4. Cook pasta according to package directions. Set aside. 5. In a large saucepan on medium heat, cook the shrimp for about 4-5 minutes. 6. Add pasta and garlic-cilantro mixture and cook, stirring often, for another 1-2 minutes. 7. Serve with the salad. Enjoy!

Beef Steak with Red Onion Relish and Oven Roasted Potatoes

.This recipe has all the fancy flavor without all the work. Like all our recipes, it's clean, quick, easy and packed with flavor and vitamins.

Ingredients

• 1 24-oz baby red potatoes • ½ tsp salt • 1 pound boneless beef top sirloin steak, cut ¾-inch thick • ¼ tsp pepper • ¼ tsp salt • 2 tsp olive oil • 1 red onion • 1 8-oz can diced tomatoes • ¼ cup dry red wine • ½ tsp dried crushed sage

Directions

1. Slice the onion in thick slices and separate them into rings. Put aside. 2. Heat up the oven 400° degrees. 3. Clean the potatoes and cut them in half. Put them in a bowl and drizzle with 2 tbsp of olive oil. Mix well. 4. Spread out the potatoes on a baking pan and drizzle with ½ tsp salt. 5. Cook the potatoes for about 25-30 minutes, or until fork tender. 6. Meanwhile, trim the fat from the steak. 7. Cut the steak into 4 equal portions and rub each side with pepper. 8. Heat 2 tbsp of olive oil in a pan on medium-high heat. 9. Add the steaks and cook for about 12-13 minutes (turning halfway through) or until medium doneness. 10. Remove steaks from pan (leave drippings/sauce in pan), and cover to keep warm. 11. In the same pan, cook the onions for about 5-7 minutes or until crisp-tender. 12. Drain the tomatoes. 13. Add the tomatoes, wine, sage and salt to the pan and bring to a boil. 14. Cook for about 1-2 minutes or until most of the liquid is evaporated, stirring occasionally. 15. Place the steaks on a serving platter and spoon the Onion Relish over them. Serve with the potatoes.

Enjoy!

Bacon vs. butter

.Have you discovered Google's nutrition comparison tool? It's worth checking out. Using this tool is as simple as searching for two types of food and adding the word "vs." between the two foods, or adding the word "compare" before the two foods.

I did a search for "bacon vs. butter", and I learned that I will get less carbs and more fat if I eat bacon. Who knew?!? So bacon it is!

Check out my search results here.

eggs and bacon

Clean eating and ketogenic recipe - Lemon-Ginger Roasted Chicken Thighs

.A healthy, quick and easy Lemon-Ginger Roasted Chicken Thighs recipe which is easy made into a ketogenic meal by switching the rice for a salad.

Prep time: 15 mins Cook time: 35 mins Total time: 35-45 mins

Ingredients

• 1 ½ tsp olive oil, divided • 1 lb boneless, skinless chicken thighs (4 large thighs) • ¼ tsp kosher salt • 1/8 tsp fresh ground black pepper • 1 large shallot • 3 cloves garlic • 1 tbsp minced fresh ginger • 1 1/4 cup low-sodium chicken broth, divided • 1/4 cup fresh lemon juice • 12 oz sugar snap peas • 1 cup brown rice • 1 cup low-fat coconut milk • 1/4 loosely packed cup sliced fresh basil

Directions

1. Slice the shallots thinly. 2. Mince the garlic. 3. Mince the ginger. 4. Rinse the peas and cut off the ends. 5. Rinse the chicken and pat dry. 6. Preheat oven to 400ºF. 7. Meanwhile, in a large ovenproof skillet, heat 1 tsp oil on medium-high. 8. Season chicken on all sides with salt and pepper and add to skillet. Cook, turning once, until lightly browned, about 3 minutes per side. Transfer chicken to a large plate and set aside. 9. Reduce heat to low. In skillet, heat remaining ½ tsp oil. Add shallot and sauté, stirring occasionally, until golden, about 3 minutes. 10. Add garlic and ginger and sauté for 1 more minute, until fragrant. 11. Increase heat to high and add 1/4 cup broth and lemon juice. Bring to a boil, reduce heat to low and simmer for 3 minutes, stirring up brown bits from bottom of skillet with a wooden spoon. 12. Remove from heat. 13. Transfer mixture from skillet to an oven-safe pan and add the chicken, spooning broth mixture over top. Scatter peas onto mixture and transfer to oven. Bake for 20 minutes, until chicken is cooked through. 14. Meanwhile, in a small saucepan, combine brown rice, remaining 1 cup broth and coconut milk. Heat on high and bring to a boil, stirring occasionally. Cover, reduce heat to low and cook for 10 to 15 minutes, until liquid is absorbed. Turn off heat and set aside. 15. To serve, fluff brown rice with a fork and stir in basil. Divide chicken and brown rice among serving plates and top chicken with pan juices.

Enjoy!

Clean Eating Recipe - Pork with Squash and Apples

.A savory recipe full of flavor and nutrients - Pork with Squash and Apples.

Prep time: 10 mins Cook time: 30-40 mins Total time: 40-50 mins

Ingredients

• 1 tsp grounded nutmeg • 1 ½ tsp minced garlic (about 2 large cloves) • 2 tbsp chopped fresh sage • 1 ½ pound pork tenderloin • Salt and pepper to taste • 1 butternut squash • 2 cooking apples • 1 medium red onion • 1 tbsp honey mustard • 1 sprig rosemary • 5 tbsp unsalted butter, cut into pieces Directions

1. Preheat the oven to 425° degrees. 2. Trim the fat from the pork. 3. Mince the garlic and put aside. 4. Mix the nutmeg, 1 tsp of the garlic and the sage in a bowl. Rub it over the pork and season with a pinch of salt and pepper and set aside. 5. Toss the squash, apples, onion, the remaining ½ tsp garlic, the honey mustard, and salt and pepper to taste in a bowl. 6. Spread the mixture out on a long sheet of foil. Add the rosemary and 3 tbsp butter, then bring the ends of the foil together and crimp to seal into a packet. 7. Place the packet on a baking sheet and roast on the upper rack in the oven until tender, 30 to 35 minutes. Poke holes in the packet to release steam. 8. Meanwhile, heat a large pan over medium-high heat. 9. Add the remaining 2 tbsp butter, and then brown the pork on all sides, about 8 minutes. 10. Add 2 tbsp water and scrape up any browned bits from the pan, then transfer the pork and sauce to an oven-safe pan. 11. Place the pan on the lower oven rack and roast until a thermometer registers 150°, about 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes. 12. Return the cooking pan to medium heat. Add ½ cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

Enjoy!

Time to be honest!

.Often when it comes to eating and losing weight we are not being honest with ourselves. If we are eating right and moving, we will see results. So if you are not seeing results (feeling good, losing weight etc), you are either eating the wrong food, eating too much or not moving enough. It’s that simple.

Sometimes we also don’t know what we are doing wrong. By documenting everything you eat and your exercises, you will be able to analyze the information and figure out what you are doing right and what you are doing wrong.

Time to be honest! Here are two great templates that will help you get on track.

The Stellibell Weekly Food Journal Template

The Stellibell Weekly Exercise Journal Template

As always, if you have questions, just email me and I will help you get on the right track - molander@stellibell.com

Let’s live!

Clean Eating and Ketogenic/LCHF Recipe - Vegetable Stir-Fry

.Delish vegetable stir-fry with lots of vitamins. Skip the rice and bread to make the recipe ketogenic/LCHF.

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins

Ingredients

• 3 cups water • 1 ½ cups quick-cooking brown rice • 2 tbsp peanut oil • 1 small yellow onion • 1 small green bell pepper • 1 tsp minced garlic • ¼ tbsp red pepper flakes • 3 green onions • 3 tbsp soy sauce • 1 cup frozen petite peas • 2 tbsp sesame oil • Whole wheat bread

Directions

1. Cook the rice following the directions on the packaging. 2. Chop the onion and green pepper. 3. Mince the garlic. 4. Thinly slice the green onions. 5. Heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally. 6. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. 7. Serve with the bread.

Enjoy!

Clean eating and ketogenic/lchf recipe - Baked Halibut

.A simple and quick halibut recipe that is packed with flavor. Skip the rice to make the dish ketogenic/LCHF.

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins

Baked Halibut with Rosemary

Ingredients

• 4 4-oz halibut steaks (1/2 to 1 inch thick) • 2 tsp olive oil • 2 tsp lemon juice • 1/8 tsp salt • 1/8 tsp black pepper • 1 tsp minced garlic • 1 tsp dried rosemary • Brown rice • Salad; green lettuce, tomatoes and cucumber

Directions

1. Chop the tomatoes and cucumber and mix with the lettuce in a bowl for serving. 2. Cook the rice following the direction on the packaging. 3. Preheat the oven to 400°. 4. Rinse the fish and pat dry with paper towels. 5. Cut fish into the four serving size pieces. 6. Brush fish with olive oil and lemon juice. Sprinkle with salt and pepper. 7. Mince the garlic. 8. Crush the rosemary. 9. Rub the fish with the garlic and rosemary. 10. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat until fish flakes easily when tested with a fork (about 4 to 6 minutes per ½ thickness of fish) 11. Place the fish on a serving plate. 12. Serve with the rice and salad.

Enjoy!

Clean eating and ketogenic recipe - Shrimp Stir Fry

.This flavorful and light Shrimp Stir Fry recipe is great in any season. Switch out the rice for a salad to make the recipe ketogenic.

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins

Ingredients • 3 tbsp flour • 1 ¾ cups chicken broth • 1 tbsp soy sauce • ½ tsp sesame oil (optional) • 2 tbsp olive oil • 1 pound of medium shrimp • 2 carrots • 1 green pepper • 2 scallions • ½ tsp ground ginger • 1 small garlic clove • Brown rice

Directions 1. Put the rice on to cook following the direction on the packaging. 2. Slice the carrots very thinly. 3. Cut the pepper into 2-inch long strips. 4. Cut the scallions into 1-inch pieces. 5. Chop the garlic very thinly or use a garlic press. 6. Clean the shrimp and put them to the side. 7. Stir the flour, chicken broth, soy sauce and sesame oil (optional) together until smooth and set aside. 8. Heat 1 tbsp olive oil in a large pan on medium-high heat. 9. Add the shrimp and cook for a couple of minutes and until fully cooked (careful not to overcook the shrimp). Remove the shrimp from the pan. 10. Heat the rest of the olive oil in the pan. Add the vegetables, ginger and the garlic. Cook the vegetables until tender-crisp. Stirring to ensure that vegetable are cooked evenly. 11. Add the flour mixture to the pan. Cook and stir until the mixture boils and thickens. 12. Add the shrimp to the pan let cook a little bit until the shrimp are warm. 13. Serve the shrimp with the rice.

Enjoy!

The LCHF/Ketogenic Lifestyle is all about enjoying life

The LCHF/Ketogenic Lifestyle is all about enjoying life and not feeling deprived. All the ingredients listed below are on the list of things that are allowed to eat while following the LCHF/Ketogenic lifestyle. Here is a sweet treat to be enjoyed at any time! Almond Butter Chocolate Treats

Ingredients

• ½ cup macadamia nuts • 100 gram/3.5 oz dark chocolate (75% or 80%) • ½ cup almond butter • 20 small confectionery molds

Directions

1. Chop the macadamia nuts. 2. Melt the chocolate and almond together in a bowl over boiling water on the stow. 3. Place all the confectionery molds on a tray or cooking sheet and divide up the chopped nuts. 4. Pour the chocolate mixture into the confectionery molds. 5. Place them into the fridge to cool. 6. Keep them in the fridge until you are ready to serve them.

Enjoy!

Clean Eating and LCHF/ketogenic recipe - Creamy Shrimp Curry

Today we are working on next week's menu. Here is a preview of one of the recipes - creamy shrimp curry. By switching out the rice for cauliflower rice this dish becomes a great LCHF/ketogenic recipe! Prep time: 15 mins Cook time: 15 mins Total time: 30 mins

Ingredients

• 1 lb 3 oz large shrimp • 2 tbsp vegetable oil • 1 yellow onion • 2 garlic cloves • 1-inch piece fresh ginger • 1 tbsp ground coriander • 1 tbsp ground cumin • ½ tsp ground turmeric • ¾ cups plus 2 tbsp coconut milk • ½ cup vegetable stock • Grated zest and juice of 1 lime • ¼ cup fresh coriander leaves • Pinch of salt and pepper • Basmati rice

Directions

1. Wash and peel the shrimp and set to the side. 2. Grate the zest and squeeze the juice out of the lime. Set to the side. 3. Chop the coriander leaves finely and set to the side. 4. Put on the rice to cook following the direction on the packaging. 5. Cut the onion in half and slice it finely. 6. Slice the garlic finely. 7. Peel the ginger and chop it finely. 8. Heat the oil in a large saucepan and cook the onion, garlic and ginger for about 4-5 minutes. 9. Add the coriander, cumin and turmeric and cook, stirring for about 1 minute. 10. Pour in the coconut milk and vegetable stock and bring to a boil. Reduce the heat and simmer for about 2 to 3 minutes. 11. Stir in the shrimp and lime zest and juice and let simmer for another 2 minutes or until the shrimp are heated through. Be careful not to overcook the shrimp. 12. Add the coriander leaves and season with salt and pepper to taste. 13. Serve immediately with rice.

Enjoy!

Clean Eating Vegetarian burger recipe

Burgers are never wrong. This Clean Eating vegetarian burger recipe is both healthy and yummy. Perfect for lunch or dinner! Ingredients • 8 oz spinach • 1 tbsp olive oil • 1 small red bell pepper • 4 green onions • 14 oz can chickpeas • 4 oz ricotta cheese • 1 egg yolk (can be substituted be with egg substitute or a little corn starch) • 1 egg beaten (can be substituted be with egg substitute) • ½ tsp ground coriander • ½ cup all-purpose flour • 1 ½ cups dry whole-grain breadcrumbs • ¼ cup vegetable oil • 8 mini burger buns • Cherry tomatoes

Coleslaw

• 1 bag of coleslaw mix • 1 clove of garlic, minced • 2 tbsp apple cider vinegar • ½ cup of plain fat free Greek yogurt • 2 tsp Dijon mustard • 1 tsp honey • Salt and pepper to taste

Instructions Coleslaw 1. Pour the coleslaw mix into a bowl. 2. Mince the garlic. 3. In a separate smaller bowl, mix together the garlic, vinegar, yogurt, mustard and honey. 4. Pour dressing over the cabbage mixture and combine well. 5. Season with salt and pepper.

Burgers 1. Slice the green onions finely and set aside. 2. Spread out the flour on a plate and set aside. 3. Put the beaten egg (or egg substitute) on a plate and set aside. 4. Spread out the breadcrumbs on a plate and set aside. 5. Wash the spinach and pat it dry with paper towel. 6. Heat up a pan on medium heat and add the spinach. Cook for 2-3 minutes, stirring continuously, until wilted. Remove from the heat, drain well and set aside. 7. Heat the olive oil in a frying pan and cook the pepper and green onions over medium heat for 4 to 5 minutes, until soft. Set aside. 8. Place the chickpeas in a food processor or mixer with the ricotta cheese and blend until smooth. 9. Add the spinach, egg yolk and coriander and blend again to mix well. 10. Transfer to a mixing bowl and fold in the pepper and green onion mixture. Shape the mixture into 8 patties. 11. Toss the patties lightly in the flour, then roll first in the beaten egg and then in the breadcrumbs to coat. Chill the burgers for 20 minutes. 12. Heat up the vegetable oil in a large pan and cook the burgers over medium heat for about 6-7 minutes, turning once, until golden and crisp. 13. Serve in the buns with the coleslaw. Enjoy!