Crispy on the outside, creamy on the inside and impossible to resist, coxinha is one of the most loved savory dishes in Brazil. But anyone who thinks that it doesn’t go well with a balanced diet is mistaken. With more nutritious and protein-rich ingredients, it is possible to prepare healthy and perfect versions for an afternoon snack, without giving up the successful texture and flavor.

Next, check out 3 protein coxinha recipes to include on your menu!

Ingredients

Massa

• 2 cups of tea sweet potato cooked and mashed
• 3 tablespoons of oat bran
• 1 tablespoon olive oil
• Olive oil, salt, smoked paprika and chopped green chilli to taste
• 1 onion peeled and chopped
• 2 egg whites for breading
• Oat bran for breading
• 1 cup cooked and shredded chicken
• 2 tablespoons of ricotta cream

Preparation mode

In a pan, add the olive oil and place over medium heat to heat. Add the onion and brown. Add the chicken and sauté for 3 minutes. Turn off the heat and season with salt, green chilli and black pepper. Book.

In a container, mix the mashed sweet potato, oat bran, olive oil and seasonings until a firm and homogeneous dough forms. Book. In another container, mix the seasoned chicken with the ricotta cream. Take small portions of the dough, open it in your hands, fill it and shape it into a drumstick shape. Dip it in the egg whites and then in the oat bran to coat. Place on a baking tray greased with olive oil and place in a preheated oven at 200°C until golden. Serve immediately.

Ingredients

Massa

• 2 cups of tea cauliflower
• 1 ovo
• 5 tablespoons of oat flour
• Salt and oregano to taste

Filling

• 170 g drained natural solid tuna
• 2 tablespoons of natural yogurt
• Chopped parsley to taste
• Oil for greasing

Preparation mode

On a baking tray lined with baking paper, spread the cauliflower and place in a preheated oven at 160°C for 20 minutes. Remove from the oven and squeeze with a kitchen towel to remove excess water. Place in a processor and grind. Transfer to a bowl and mix with the egg, oat flour and seasoning until it forms a moldable dough. Book.

Filling and assembly

In a container, mix the tuna, natural yogurt and parsley. Roll out small portions of the dough, fill and shape into a drumstick shape. Place on a baking tray greased with olive oil and bake in a preheated oven at 200°C until golden and firm. Serve immediately.

Ingredients

Massa

• 2 cups cooked and drained chickpeas
• 2 tablespoons of oat flour
• 1 tablespoon olive oil
• Salt and chopped green chilli to taste
• 1 egg white for breading
• 1/2 cup oat bran for breading

Filling

• 1 cup of tea lean ground beef
• 1/2 onion peeled and chopped
• 1 clove of garlic, peeled and chopped
• Olive oil, salt and ground black pepper to taste

Preparation mode

Massa

In a food processor, blend the cooked chickpeas until they form a paste. Transfer to a container, add the oat flour, olive oil and seasonings and mix until you obtain a firm, moldable dough. Book.

Filling and assembly

In a pan, heat the olive oil over medium heat and sauté the onion and garlic until golden. Add the ground meat and sauté until dry. Season with salt and black pepper. Take small portions of the dough, open it in your hands, fill it with ground meat and shape it into a drumstick shape. Dip in egg white and oat bran. Place on a baking tray greased with olive oil and place in a preheated oven at 200°C until golden. Serve immediately.