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How to Make Low-Carb Broccoli Rice Croquettes - A Step-by-Step Guide

Looking for a delicious and healthy way to enjoy broccoli? Try making these low-carb broccoli rice croquettes! This recipe takes the classic croquette and gives it a nutritious twist by using riced broccoli as the base instead of potatoes or bread crumbs. The result is a light and crispy croquette that is packed with flavor and nutrients.

Broccoli rice has gained popularity as a low-carb substitute for traditional rice in many recipes. It's a great way to sneak in some extra vegetable...

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Ingredients

  • 2 teaspoons olive oil, divided
  • 1 ¾ ounces pancetta, diced
  • 1 (10 ounce) package frozen broccoli rice
  • ⅛ teaspoon powdered saffron, or to taste
  • ¼ cup low-sodium vegetable broth, hot
  • ½ cup finely shredded Parmigiano-Reggiano cheese
  • 1 egg
  • ½ cup almond meal
  • ½ cup hazelnut meal
  • 1 teaspoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 8 small fresh mozzarella balls (bocconcini)

Information

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Heat 1 teaspoon olive oil in a skillet over medium heat. Add chopped pancetta and cook and stir until cooked through but not too crispy, 4 to 6 minutes. Add frozen broccoli rice and stir until it is warmed through and the liquid releases, 3 to 5 minutes.
  • Stir saffron powder into hot broth and pour mixture into the skillet. Continue cooking, stirring often, until most of the liquid has evaporated, about 5 minutes. Transfer broccoli rice to a large bowl to cool completely, about 15 minutes.
  • Add shredded Parmigiano-Reggiano cheese and egg to cooled rice mixture and mix until well combined. Whisk together almond meal, hazelnut meal, chili powder, and pepper in a separate bowl; remove 1/3 cup and mix into the rice mixture until well combined.
  • Coat your hands with remaining 1 teaspoon olive oil. Scoop rice mixture with a 1-ounce cookie scoop into your palm. Make an indentation in the rice ball with the back of the cookie scoop. Place 1 bocconcini inside the indentation and add another scoop rice on top. Form into a ball and roll in the almond meal mixture, coating well on all sides; place on the prepared baking sheet. Repeat with remaining rice, bocconcini, and almond meal mixture.
  • Bake in the preheated oven for 15 minutes. Turn croquettes over and bake until brown and crispy, about 10 more minutes.

    • Nutrition

    457 cal.

    • Total Fat: 36g
    • Saturated Fat: 12g
    • Cholesterol: 104mg
    • Sodium: 384mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 6g
    • Total Sugars: 2g
    • Protein: 24g
    • Vitamin C: 41mg
    • Calcium: 162mg
    • Iron: 1mg
    • Potassium: 222mg

    Categories

    Low carb recipes
    Broccoli recipes
    Rice recipes