Low Carb Classic Potato Croquettes
Indulge in the comfort of crispy croquettes without the guilt with this Low Carb Classic Potato Croquettes recipe. Featuring a creative twist, these croquettes swap traditional potatoes for tender, steamed cauliflower, creating a perfectly golden, cheesy snack that’s light on carbs but big on flavor. Blended with shredded mozzarella, parmesan, and almond flour, the mixture is seasoned with garlic, onion powder, and fresh parsley for a savory kick. Gently pan-fried and finished in the oven for the ultimate crispness, these croquettes are a healthier take on a classic favorite—ideal for keto and low-carb diets. Perfect as a snack, appetizer, or side dish, they’re sure to impress at your next meal or gathering.
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Ingredients
- 500 grams cauliflower florets
- 120 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- 1 large egg
- 60 grams almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
Directions
Step 1
Begin by steaming the cauliflower florets for about 10 minutes until they are tender. Drain them thoroughly and allow them to cool slightly.
Step 2
Transfer the steamed cauliflower into a food processor and pulse until it reaches a rice-like consistency. Be careful not to over-process.
Step 3
Place the processed cauliflower onto a clean kitchen towel. Squeeze out as much moisture as possible to prevent the mixture from being too wet.
Step 4
In a large mixing bowl, combine the cauliflower, mozzarella cheese, parmesan cheese, egg, almond flour, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Step 5
Fold in the chopped parsley, and then cover and refrigerate the mixture for at least 15 minutes. This will help the mixture firm up slightly, making it easier to form into croquettes.
Step 6
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
Step 7
Once the mixture is chilled, shape it into small oval croquettes about 2 inches in length. This recipe should yield around 10-12 croquettes.
Step 8
Heat olive oil in a large non-stick skillet over medium heat. Gently place the croquettes in the skillet, being careful not to overcrowd. Sauté them for about 3-4 minutes on each side or until they are golden brown.
Step 9
Transfer the browned croquettes to the prepared baking sheet and bake in the preheated oven for an additional 10-12 minutes to ensure they are cooked through.
Step 10
Remove the croquettes from the oven and let them cool slightly before serving.
Step 11
Serve warm as a delicious side or snack, garnished with extra parsley if desired.
Nutrition Facts
| Serving size | (844.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1531.1 |
| Total Fat 121.1g | 0% |
| Saturated Fat 35.9g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 363.8mg | 0% |
| Sodium 3052.5mg | 0% |
| Total Carbohydrate 47.6g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 14.1g | |
| Protein 75.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 1705.9mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1777.6mg | 0% |
Source of Calories