“Mouthwatering Sri Lankan Paleo Breakfast Feast: Coconut Milk Hoppers with Spicy Chicken Sausage”

Allergens

Eggs, Almonds

Ingredients

• 1. 2 cups coconut milk 2. 1 cup tapioca flour 3. 4 large eggs 4. Salt, to taste 5. 1 lb ground chicken 6. 1/2 cup almond flour 7. 1/4 cup coconut flour 8. 1/2 cup chopped onion 9. 3 cloves garlic, minced 10. 1 tbsp ginger, grated 11. 1 tsp turmeric powder 12. 1 tsp cumin powder 13. 1 tsp black pepper 14. 1/4 cup fresh cilantro, chopped 15. 1/4 cup fresh mint, chopped

Instructions

1. In a large bowl, combine ground chicken, almond flour, coconut flour, onion, garlic, ginger, turmeric powder, cumin powder, black pepper, salt, and half of the chopped cilantro and mint. Mix until well incorporated and form into sausage shaped patties.
2. In a separate bowl, whisk together coconut milk, tapioca flour, and a pinch of salt. Gradually add eggs one at a time, mixing thoroughly after each addition.
3. Preheat a non stick pan over medium heat. Add a small amount of oil and cook the chicken sausage patties until browned on all sides and cooked through. Set aside.
4. Grease a hopper pan or large, shallow frying pan with coconut oil. Pour the batter into the pan, swirling it around to create a thin, crepe like layer. Cook for 2 3 minutes on each side until golden brown and crispy. Remove from heat and let cool slightly.
5. Fold the hopper in half or quarters, depending on preference, and place on a serving dish. Top with cooked chicken sausage patties, garnishing with remaining chopped cilantro and mint.

Chef’s Insight

The balance of flavors in this dish is key, so adjust spices according to your preference.

Notes

This dish is a Paleo-friendly adaptation of a traditional Sri Lankan breakfast.