These crispy croquettes are a delicious way to enjoy your veggies without the carbs. Made with flavorful broccoli rice, they’re perfect as a snack or a light meal that everyone will love.
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a skillet over medium heat, warm a teaspoon of olive oil, then add the chopped pancetta. Cook it, stirring often, until it’s done but not too crispy—about 4 to 6 minutes. Toss in the frozen broccoli rice and stir until it’s heated through and starts releasing some liquid, which should take around 3 to 5 minutes.
Next, mix the saffron powder into the hot broth and pour this into the skillet. Keep cooking and stirring until most of the liquid evaporates, roughly 5 minutes. Transfer the broccoli mixture to a large bowl and let it cool completely, about 15 minutes.
Once cooled, stir in the shredded Parmigiano-Reggiano and the egg until everything is well combined. In another bowl, whisk together the almond meal, hazelnut meal, chili powder, and pepper. Take about a third of this nut mixture and fold it into the rice mixture.
Coat your hands with a little olive oil to keep things from sticking. Using a cookie scoop (about 1 ounce), scoop up some of the rice mixture, then press an indentation in the center. Pop a bocconcini ball inside, add a bit more rice to cover it, and shape it into a ball. Roll each croquette in the remaining nut mixture to coat them well, then place them on your lined baking sheet.
Bake the croquettes for 15 minutes, then flip them over and bake for another 10 minutes or until they’re golden and crispy all over. Enjoy!
- Make sure to squeeze out excess moisture from the broccoli rice to help the croquettes hold together.
- Use a non-stick pan or oil generously to achieve a golden, crispy crust.
- Chill the mixture before shaping to make handling easier and to prevent them from falling apart during cooking.
These croquettes are a tasty way to enjoy vegetables while keeping carbs low. They are crispy on the outside and soft inside, making them a satisfying snack or side dish. Plus, using broccoli rice adds extra fiber and nutrients without extra calories.
Serve warm with a side of fresh salad or a light dipping sauce like garlic aioli or yogurt-based dressing. They also pair well with grilled chicken or fish for a complete low-carb meal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the croquettes crispy. They can also be frozen before cooking; just thaw completely before frying or baking.
