Ingredients

1.

Psyllium seeds
2 tbsp
2.

Tap water
6 tbsp
3.

Almond flour
2 cup
4.

Garlic, powder
1 tsp
5.

Baking powder
0.5 tsp
6.

Low-Moisture Shredded Mozzarella
2 cup
7.

Raw egg
3 large
8.

Olive oil
1 tbsp
9.

Hamburger or ground beef, 90% lean
1 lb
10.

Onion
0.5 cup, chopped
11.

Red pepper
0.5 cup, chopped
12.

Turnip, raw
0.5 cup, cubed
13.

Garlic, fresh
2 clove
14.

Tomato paste
1 tbsp
15.

Oregano, ground
1 tsp
16.

Cumin, ground
1 tsp
17.

Paprika
1 tsp
18.

Cayenne
0.5 teaspoon
19.

Tomato, canned
0.5 cup

Instructions

1.
Finely dice the onion and set it aside. Mince the garlic and also set it aside. Add 1 tablespoon of olive oil to a large pan over medium heat. Add the onion to the pan and saute until softened. Add the garlic and saute for a minute before adding the tomato paste and ground beef.
2.
Finely dice the red pepper and turnip and set them aside. Saute the beef until browned and any excess water has evaporated. Sprinkle in the oregano, cumin, paprika, cayenne pepper, sea salt, and a good grind of black pepper. Add the diced peppers and turnips and stir to combine.
3.
Add in ½ cup canned chopped tomatoes and stir through. The mixture should be moist but not overly wet. If you feel there is too much liquid, keep simmering until the mixture reduces. Remove from the heat and allow to cool.
4.
Add the psyllium husk and water to a small bowl. Stir, then set aside until a thick gel forms. In a large bowl, add the almond flour, garlic powder, baking powder, and sea salt. Use a whisk to mix the dry ingredients together. Set it aside. In another heatproof bowl, add in 2 cups of shredded low moisture mozzarella cheese. Microwave the cheese on high for 30-second bursts to melt and ensure the cheese doesn’t burn. Give it a stir and add in the psyllium gel and egg, loosely stir to combine, but don’t worry if it doesn’t.
5.
Make a well in the center of the dry ingredients. Pour in the melted cheese and egg mixture. Use your hands to squeeze and gather the ingredients to form a ball of dough. Take care as the cheese might still be hot.
6.
Preheat the oven to 400°F/ 200°C. Divide the dough into 16 equal portions and use a kitchen scale to help with this. Roll into balls between your palms and set them aside.
7.
Transfer the dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to ⅕-inch/ 4mm thickness. Peel back the top layer and scoop approximately 1.5 tablespoons of the beef mixture into the center of the dough.
8.
Hold the disc in the palm of one hand and gather the edges of the disc by pinching them together to seal. Use any leftover dough to seal any gaps or tears. Place on the baking tray and repeat with the remaining dough balls.
9.
Bake in the center of the oven for 18-20 minutes or until the tops and edges are golden and crisp. Serve immediately as they are with a dollop of guacamole or sour cream.