My mother used to make these when I was growing up, but the original recipe had mashed potatoes in it. I suppose you could sub mashed cauliflower or turnip, but I don’t think that’s necessary really. Mom also coated hers in lots of bread crumbs and deep fried them like one does Chicken Kiev. A lot of trouble done that way in my opinion, and they are inclined to fall apart cooked in deep grease. Now, when I do these, I dispense with the crumb coating and shallow fry mine in a skillet. Just as good in my opinion and much, much easier. Induction friendly recipe.
6 oz. frozen chopped broccoli, cooked according to package and drained
2 oz. finely chopped onion
2 T. olive oil
Dash each salt and pepper
2 beaten eggs
¼ slice low carb bread or ½ low carb biscuit (or 1 T. golden flax meal)
DIRECTIONS: Cook broccoli in water per package directions until just tender. Drain and pour into bowl. Saute onion in non-stick skillet and 1 T. of the oil. When tender, add onion to broccoli in the bowl. Stir in all remaining ingredients and mix well. Heat remaining tablespoon of oil in skillet. Spoon broccoli into hand and attempt to form croquette (will be loose). Gently set each of the 6 croquettes onto hot skillet and press slightly with spatula to a size of about 1/2″ thick x 2.5″ diameter. Do not disturb patties as they brown. When first side is set/browned, gently flip over with spatula and brown on second side. Serve at once.
NUTRITIONAL INFO: Makes 7 croquettes, each containing:
7.0 g fat
2.6 g carbs, 1.37 g fiber, 1.23 NET CARBS
4.23 g protein
69 mg sodium