Low-Carb Croquettes Made with Broccoli Rice

Ingredients

• 2 teaspoons olive oil, divided
• 1 ¾ ounces pancetta, diced
• 1 (10 ounce) package frozen broccoli rice
• 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 freshly ground black pepper
• 8 small fresh mozzarella balls (bocconcini)

Step 1

Lightly heat 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!