Polpette di broccoli e formaggio: low carb e keto

Ingredienti

• 2 cups broccoli florets
• 2 eggs
• 1/2 cup almond flour (or panko or Italian breadcrumbs)
• 1 cup shredded cheese (mozzarella, cheddar, or favorite melting cheese)
• 1/4 cup minced onion or shallots (optional)
• 2 tbsp cilantro chopped (optional)
• 1 clove garlic (minced)
• 1 teaspoon Cajun (or taco seasoning or favorite seasoning blend!)
• Pinch of salt and pepper black pepper

Preparazione

1. 1

   Preheat oven to 400 degrees F and line a baking sheet with parchment paper or foil.

2. 2

   Steam broccoli in boiling water or microwave* (see notes) until tender. Chop broccoli using a knife or food processor until finely minced.

3. 3

   In a large mixing bowl, combine the chopped broccoli, eggs, almond flour, cheese, parsley, and spices. Mix until well incorporated.

4. 4

   Scoop about 1 tablespoon of mixture and form into a ball. Place on lined baking sheet and spray or drizzle lightly with oil. Bake 25-30 minutes or until lightly golden and cooked through.

5. 5

   Serve on a salad, in a sandwich, with rice, or as an appetizer or snack with your favorite dipping sauce.