Crispy Low-Carb Broccoli Croquettes: A Gluten-Free Delight
These low-carb broccoli croquettes are a delicious and healthy treat with a crispy almond and hazelnut coating, gooey mozzarella filling, and nutrient-packed broccoli rice. Perfect as an appetizer or snack, these baked bites are gluten-free, loaded with flavor, and easy to make. Try these healthy broccoli rice bites for a guilt-free indulgence!
Equipment
- Baking sheet
- Parchment paper
- Skillet
- Bowl
- Cookie scoop
Ingredients
- 1 teaspoon olive oil Used to sauté the pancetta and coat your hands for rolling
- 1/2 cup pancetta diced
- 12 ounces frozen broccoli rice thawed
- 1 pinch saffron optional
- 1/2 cup vegetable broth hot, dissolved with saffron
- 1/2 cup Parmigiano-Reggiano cheese grated
- 1 egg
- 1/2 cup almond meal
- 1/2 cup hazelnut meal
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 8 fresh mozzarella balls (bocconcini) small
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the pancetta: Heat 1 teaspoon olive oil in a skillet over medium heat. Add diced pancetta and cook for 4-6 minutes until golden but not overly crispy.
- Cook the broccoli rice: Stir in the thawed broccoli rice and cook for 3-5 minutes until warmed through and liquid is released.
- Add the saffron broth: Dissolve saffron in hot vegetable broth and pour into the skillet. Cook, stirring often, until most of the liquid evaporates (about 5 minutes). Let the mixture cool completely in a bowl (15 minutes).
- Combine ingredients: Once cool, mix the broccoli rice with Parmesan cheese and one egg. Separately, combine almond and hazelnut meals with chili powder and black pepper, and add 1/3 cup of this mixture to the broccoli mixture.
- Form croquettes: Coat your hands with 1 teaspoon olive oil. Using a 1-ounce scoop, form small balls, create an indentation, and add one mozzarella ball inside. Cover with more broccoli mixture and shape into a ball. Roll in the nut meal coating until well covered.
- Bake: Arrange the croquettes on the baking sheet. Bake for 15 minutes, turn, and bake for an additional 10 minutes until golden and crispy.
Notes
Thaw broccoli rice thoroughly to remove excess moisture. Grease hands with olive oil to prevent sticking while rolling croquettes. Store leftovers in the fridge for up to 3 days or freeze uncooked for up to 2 months.