Instructions are for 16 servings. Modify as required.
Paneer cuts flour
Melt moserla and cream cheese in a non-stick pan on medium heat or in a bowl. Stir until completely combined.
Add almond flour, half the amount of permene cheese, egg, white wine vinegar, and baking powder. Make a smooth flour by kneading with your hands or using an electric mixer with a flour hook.
Divide the dough into balls with your fingers or a small cookie scoop; They should be about 1–1/2 inch (4 cm) in diameter. Roll them in the rest of the permene cheese.
Preheat the Air Fire at 400 ° F (200 ° C). When it is hot, keep the flour bites in the basket and cook for 8 minutes.
Tajitjiki dip
Cut the rinse and fine cucumber, or grind it using a thick side of a green. Skin adds color and texture to chutney, but you can peel and give the cucumber depending on the variety – please see the suggestions below.
Mix Greek curd, cucumber, garlic, dill and ground black pepper in a bowl. Add salt to taste. Before service, drizzle with olive oil.
Suggestions
If you use an English cucumber (which is long, thin skin, and relatively small seeds) for tzatziki, there is no need to peel or leave it.
For thick testing, place the grated cucumber in a co -coenage or sieve and sprinkle with salt. Combine and give to the liquid drain for 5-10 minutes. Wrap the cucumber in a tea towel and squeeze the excess liquid.
The Tajtjiki will keep the fridge for about three days.
There are 2 grams of pure carbs per serving including Tzatziki.
Oven method
Preheat the oven at 410 ° F (210 ° C). Proceed with the recipe through step 2, and bake for 12 minutes.
