Instructions:
- Quarter mushrooms and place on a skillet, then turn heat on. Fry without oil until all liquid has evaporated.
- Ground cooked mushrooms. Set aside.
- Fine grate onion. Put aside.
- Ground pork.
- Add egg, ground mushrooms, grated onion, spices seasoning and salt to the ground pork.
- Mix fine.
- Add coconut flour and mix again. Set aside for 10 minutes.
- Put almond flour, coconut flour and garlic powder in a small bowl. Then mix it.
- Scoop pork mixture and make a ball. After that cover the ball with a flour mixture and then flat the ball.
- Put cutlets on a preheated skillet with lard. Fry until golden brown.
- Serve immediately with a salad. Cutlets can be stored in a fridge for a couple of days and then reheated and served.