Low-carb minced meat slices with pak choi

Ingredients for 4 servings:

• 3 eggs, size M or L
• 25 ml olive oil
• 1 ball of mozzarella, 125 g
• some pepper, white
• ½ tsp Himalayan salt or sea salt
• 7 g pumpkin seed flour or flaxseed flour
• 8 g psyllium husks, ground, e.g. from dm
• 300 g pak choi, mini
• 550 g minced beef
• 3 m.-large tomato(s)
• 1 cup sour cream or crème fraîche
• 2 balls of mozzarella or 200 g grated
• some salt and pepper
• some paprika powder, sweet
• 1 onion(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 41 minutes

baked, also vegetarian possible

Preheat the oven to 175°C fan/convection oven. Place baking paper on a baking tray and set aside. Thinly slice the 2 balls of mozzarella for the topping and drain well in a sieve. Meanwhile, finely dice the onion. Wash the bok choy and cut into strips, and thinly slice the tomatoes. Dice the mozzarella for the dough. Finely blend the eggs, olive oil, and diced mozzarella with a hand blender until no lumps remain. Add salt, pepper, pumpkin seed flour, and ground psyllium husk, and immediately beat vigorously with a whisk. Pour the mixture onto the baking paper and spread evenly over the entire tray using the back of a spoon. Place in the oven and bake for 8 minutes. Pierce any bubbles that may form with a fork during baking. In the meantime, brown the minced meat and onion without adding any fat. Then season the meat with salt, pepper, and paprika, stir well, and add the pak choi. Mix everything together and braise for 1 minute. Remove the dough from the oven, increase the oven temperature to 200°C, and spread the meat mixture evenly on top. Now spread the sour cream, then the tomatoes evenly. Finally, arrange the mozzarella slices on top or sprinkle grated mozzarella over the top. Fresh mozzarella may release some juice, but this does not affect the flavor. It can be drained off the baking sheet after baking. Bake in the oven for another 8-10 minutes, depending on the desired browning. Can also be reheated the next day or eaten cold. Vegetarians can replace the minced meat with soy or my vegetarian minced meat (in my recipes).