Broccoli Rice Fritters for a Low-Carb Diet

Ingredients 0/10

Step 1

Gently heat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a skillet, warm a teaspoon of olive oil over medium heat, then add the chopped pancetta. Cook it, stirring occasionally, until it's done but not too crispy—about 4 to 6 minutes. Toss in the frozen broccoli rice and cook for another 3 to 5 minutes until it’s heated through and any liquid has mostly evaporated.

Step 2

Stir the saffron powder into the hot broth and pour this into the skillet. Keep cooking and stirring until the broth has mostly absorbed, which should take around 5 minutes. Transfer the broccoli mixture to a large bowl and let it cool completely, about 15 minutes.

Step 3

Once cooled, mix in the shredded Parmigiano-Reggiano and the egg until everything is well combined. In a separate bowl, whisk together the almond meal, hazelnut meal, chili powder, and pepper. Take about a third of this mixture and fold it into the rice mixture.

Step 4

Lightly oil your hands with the remaining teaspoon of olive oil. Using a cookie scoop or spoon, grab about an ounce of the rice mixture and press an indentation in the center. Pop a bocconcini ball inside, top with a bit more rice mixture, then shape it into a ball. Roll each ball in the remaining almond meal mixture until fully coated and place them on the prepared baking sheet.

Step 5

Pop the fritters in the oven and bake for 15 minutes. Then, flip them over and bake for another 10 minutes or until they’re nice and golden on all sides. Enjoy!