Low-carb baked broccoli and cheese croquettes

Low-carb baked broccoli and cheese croquettes: a savoury recipe with broccoli, hard cheese, mozzarella, eggs and almond flour – crispy, satisfying and uncomplicated.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 240 kcal per serving
• Protein: 20 g
• Fat: 14 g
• Carbs: 6 g

Ingredients

• 500 g broccoli
• 2 organic eggs
• 50 g vegetarian hard cheese (Parmesan-style)
• 80 g mozzarella
• 30 g almond flour
• 1 clove of garlic
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · baking tray · sieve

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
2. Cook the broccoli florets, then drain well and get rid of as much excess liquid as possible.
3. Mash the broccoli finely and mix with the eggs, hard cheese, mozzarella, almond flour, garlic, nutmeg, salt and pepper into a mixture you can shape.
4. Shape the mixture into long croquettes and place them on the tray with a little space between them.
5. Bake the broccoli and cheese croquettes at 200 °C for 20–25 min, carefully turning them halfway through, until golden brown and firm on the outside.
6. Serve warm – a green salad, herb quark or a yoghurt-based dip go well with them.

Good to know

Golden brown on the outside, soft and savoury inside. An oven dish like this takes little effort and still ends up on the plate again and again.

Swaps

Almond flour → coconut flour (a little more fibre, but absorbs more liquid); hard cheese → Alpine cheese (such as Gruyère; stronger flavour, similar protein content); mozzarella → feta (more savoury, a little less moisture); broccoli → cauliflower (milder flavour, also contains fibre).

Allergens

Contains egg, milk and almonds; usually well suited to children if the croquettes are soft enough, and fine during pregnancy if you use pasteurised cheese.