Mad Creations Keto “ChikOH” Rolls, are obviously my version of the humble but iconic Chiko Roll.
Growing up a fussy kid, who became pescatarian at the ripe old age of 7 years old, never really tried a Chiko Roll, until I was nearly 18 years old.
On a super hot summers day at Merewether Beach back in 1989, kicking back with Dave and a heap of friends, everyone was hungry for some fish and chips, tossing my keys to one of Dave’s mates to go get us some fried foods. When he came back amongst the stash was was Chiko’s and seeing I never tried one before I had a bite of someones…well I kind of loved it enough, to send someone out to buy more lol. (It should be noted I had a lovely little Suzuki Sierra soft top car but no licence at 17, hence why I was getting everyone else to drive) It’s not like I ate many more after that day, but it may have been the best hangover food that summer.
Any mention of trialling a low carb Chiko, has always been met with a load of very excited cheers, and while I have finally posted a recipe you can all enjoy, it was not without a few failures along the way. You nearly just about ended up with a Chiko Bowl instead of roll.
If you want to hear that crunch of the crispy coating then you can check out my FB Live
I hope you enjoy and please comment below what you think of this recipe.
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These are so crispy and truly scrumptious!
- 25 g olive oil
- 60 g butter
- 30 g onion diced
- 20 g celery diced
- 180 g cabbage shredded
- 30 g diced zucchini
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 chicken stock cube
- 250 g lamb or beef mince I use lamb
- 1 tsp xanthan gum
- 1 batch fathead dough
- Coconut or high smoke point oil for deep frying
Thermomix - Add all ingredients except mince and xanthan to mixer. Cook 14 minutes/98℃/reverse speed 1. Add mince and cook for further 8 minutes/98℃/reverse speed 1. Check that your cabbage is lovely and soft, increase cooking time if needed.
Pour mixture into large bowl and add xanthan gum and mix together until you see the mixture start to get a bit pasty and resemble "Chiko Roll" filling. Taste and season how you like at this stage. I added salt flakes and cracked black pepper. Cool and refrigerate for 3 hours.
Roll out your fathead dough between 2 pieces of baking paper until about 2 mm thick and approximately 30cm x 40cm. Cut into 12 x 10㎠ equal squares. Spoon your mixture to the left of each square leaving 1-2mm from each and. Gently roll your square over and push your ends down with your fingers to form a little pillow. Make sure the back seam is secured so no filling will come out. Repeat this with all 12 rolls. Refrigerate for 5-10 minutes while you get your oil up to temperature.
Heat a saucepan with coconut oil or other high smoke point oil up to high heat.
Fry ChikOHs in small batches (1-2) remove with tongs and drain on paper towel.
Eat as is. A super crispy Keto treat!
In case you missed hearing the crispy goodness you can check out my FB Live