Broccoli and parmesan croquettes

Cook the broccoli for 5 to 10 minutes, until tender.

Meanwhile, fry the onion with a dash of AOVE (garlic powder and salt).

Remove the broccoli and drain the water it releases, add it to the onion and sauté everything until it is integrated. Beat it all together to make a dough (I like to beat it, but you can skip this step).

Cook 3 tablespoons of whole wheat flour with a splash of EVOO so that it does not taste uncooked and add milk (TEMPERED) while stirring. Add the grated Parmesan cheese (to taste) When we have the desired texture (thick, that when passing the spatula the bottom of the paella can be seen and the whole mass moves together) add the broccoli mixture and mix until it is integrated.

Pour the dough into a glass dish and when it is cool, cover it with plastic wrap (touching the dough so that it does not harden). Once cold, put in the refrigerator for at least 8 hours, I leave it from one day to the next.

To make the batter: Beat an egg, in another put whole wheat breadcrumbs and in another a little flour (although if the dough has come out well it will not be necessary to pass them through flour. ‼️Para the wholemeal breadcrumbs, crush toast or wholemeal peaks good procesados‼️.

We take a portion of dough, make a croquette shape and dip it in flour (if necessary), then in egg and finally in breadcrumbs.

Here we can fry them, bake them in the oven (although they are not crispy and may become soft) or freeze them.

Enjoy