One and done.
A saute and flip on each side and these croquettes are done. As they cook the broccoli lightly steams, resulting in a bright green and delicate interior (which just so happens to go well with the crisp and nicely browned exterior).
Only a little bit of stove-top action for these increasingly warm days. Keeping the oven off is my priority, folks.
What do you cook when it’s hot out? Do you still use the oven? Or, do you shift to only using the stovetop, if that? I’m definitely in the latter camp. Stovetop or bust (although the Instant Pot now gives the stovetop a run for its money!)
OR. Salads for dayssssss.
Broccoli Lemon Croquettes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Ingredients
- 1 head broccoli and its stalk broken into florets and rough peel of the stalk removed
- 1/4 medium onion roughly chopped
- 3 eggs
- 2 tablespoons coconut flour
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt
- bacon fat for sauteing or oil of your choice butter, coconut oil
Instructions
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Blend broccoli florets and onions in a food processor until all are finely chopped. Add all other ingredients and pulse until combined. Allow to sit for a moment (this lets the coconut flour absorb the liquid).
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Meanwhile, heat bacon fat in a large saute pan over medium-high heat.
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Dollop spoonfuls of the croquette mixture into the hot fat and allow to cook for a few minutes on each side.
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Transfer to a plate lined with paper towels and let drain.
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Serve with lemon wedges, a sprinkle of sea salt, freshly cracked black pepper and extra raw onions.