Paleo Risol

Discover the perfect fusion of wholesome ingredients with this Paleo Risol recipe, a healthy twist on a classic favorite. Bursting with flavor, these protein-packed patties combine tender ground chicken or turkey with the natural sweetness of grated carrots and zucchini, all tied together by the creamy richness of coconut milk and the subtle umami of coconut aminos. Coated in a light arrowroot slurry for a perfectly crisp exterior, these gluten-free and grain-free delights are pan-fried to golden perfection in fragrant coconut oil. Ready in under an hour, this versatile dish makes an ideal appetizer, snack, or protein-rich main course, and pairs beautifully with a crisp salad or roasted vegetables. Serve warm with a sprinkle of fresh parsley for a pop of color and herbal brightness! Perfect for paleo, low-carb, and clean-eating enthusiasts, this recipe is a must-try for anyone looking to indulge while staying healthy.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in the grated carrots and zucchini, and cook for another 3 minutes until the vegetables begin to soften.

Step 4

Add the coconut aminos, salt, and pepper. Cook for an additional 2 minutes, mixing everything thoroughly.

Step 5

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.

Step 6

Sprinkle the almond flour over the mixture and gently fold it in to help the mixture thicken slightly.

Step 7

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.

Step 8

In a shallow dish, combine the arrowroot powder with a little water to create a light slurry.

Step 9

Scoop small amounts of the mixture and shape them into oval patties.

Step 10

Heat the remaining 1 tablespoon of coconut oil in a non-stick pan over medium heat.

Step 11

Dip each patty lightly into the arrowroot slurry, coating both sides, and then place them into the hot pan.

Step 12

Cook the patties for 3-4 minutes on each side, until they are golden brown and cooked through.

Step 13

Remove from the pan and place on a paper towel-lined plate to drain any excess oil.

Step 14

Serve the Paleo Risol warm, garnished with extra fresh parsley if desired.

Nutrition Facts

Serving size	(1264.8g)

Amount per serving	% Daily Value*
Calories	1772.4

Total Fat 108.5g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 797mg	0%
Sodium 3796.1mg	0%
Total Carbohydrate 72.0g	0%
Dietary Fiber 13.1g	0%
Total Sugars 31.6g
Protein 128.6g	0%

Vitamin D 82IU	0%
Calcium 355.1mg	0%
Iron 10.5mg	0%
Potassium 2352.6mg	0%

*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.

Source of Calories

Fat: 54.9%

Protein: 28.9%

Carbs: 16.2%