Description
A delicious and crispy Keto Brik filled with tuna and egg, perfect for a snack or appetizer.
Ingredients
Scale
- 2 large eggs
- 1 can (5 ounces) tuna in water, drained
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup green onions, finely chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 large sheets of low-carb phyllo dough or almond flour wraps
- Oil for frying
Instructions
- Whisk the eggs in a mixing bowl until well beaten.
- Incorporate the drained tuna, chopped parsley, green onions, lemon juice, garlic powder, smoked paprika, salt, and black pepper into the eggs. Stir thoroughly until evenly combined.
- Lay a sheet of phyllo dough or almond flour wrap flat on a clean surface.
- Spoon a quarter of the tuna and egg mixture onto the center of the sheet.
- Fold the edges over the filling and roll it up to create a sealed pocket.
- Repeat the process with the remaining sheets and filling.
- In a large frying pan, heat enough oil to cover the bottom over medium heat.
- Once the oil is shimmering, gently place the prepared phyllo pockets seam side down into the pan.
- Fry for about 3-4 minutes on each side until golden brown and crispy.
- Transfer the cooked phyllo pockets to a plate lined with paper towels to absorb excess oil and serve warm.
Notes
- For an extra kick, add a dash of cayenne pepper to the filling.
- Substitute tuna with shredded chicken or cooked shrimp for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack/Appetizer
- Method: Frying
- Cuisine: Algerian
Nutrition
- Serving Size: 1 pocket
- Calories: 210
- Sugar: 0g
- Sodium: varies
- Fat: 15g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: varies
- Protein: 15g
- Cholesterol: varies