Keto Broccoli Cottage cheese balls (Low carb)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Low carb, broccoli cottage cheese balls made with the goodness of Paneer and gooey cheese will be your next favourite vegetarian snack which is not only keto friendly but also gluten-free! 

Course: Appetizer
Cuisine: Keto
Servings: 16 balls
Calories: 66 kcal
Author: delishstudio
Ingredients
  • 2 cups broccoli florets cooked and drained
  • 75 gms cottage cheese or Paneer (mashed or grated)
  • 100 gms mozzarella cheese (grated)
  • 1/2 cup almond flour
  • 2 tbsp flaxseed meal
  • 1/2 tsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp black pepper
  • 1 tsp dried oregano powder
  • organic ghee / olive oil spray
  • 1 egg
  • 2 green chillies (optional)
Instructions
  1. Wash the broccoli florets and cook them in boiling water for 5-7 minutes with salt and then dip them in a bowl of cold water (this helps retain the green colour).

  2. Drain all the excess water from the broccoli florets and chop them finely.

  3. In a bowl add finely chopped broccoli, grated cottage cheese (Paneer), grated mozzarella cheese, egg, garlic powder, salt, black pepper powder, paprika powder, dried oregano powder, finely chopped green chillies and mix them well.

  4. In another bowl add the almond flour and flaxseed meal and mix them well.

  5. Divide the broccoli mixture into equal parts and keeping them between your palms roll each one of them them into round balls.

  6. Dip these broccoli cottage cheese balls into the almond flour and flaxseed meal mixture and roll them well so that the almond flour and flaxseed meal mixture gets evenly coated over the balls on all sides.

  7. You can keep these balls in your refrigerator and fry them whenever you want.

  8. Way 1: For frying the balls, heat a Paniyaram pan/ appe pan and add few drops of organic ghee or olive oil in each of the holes of the Paniyaram pan. Add the balls into the holes and let them cook for 7-8 minutes on one side. Carefully flip the balls onto the other side and let them cook for another 7-8 minutes till they are golden brown on all sides.

  9. Way 2: Alternatively, if you don't have a Paniyaram pan/ Appe pan you can line a baking sheet over a baking pan and even place the broccoli cottage cheese balls and spray it with olive oil spray evenly and bake it for 20- 25 minutes or till the balls turn golden brown and slightly crisp on the outside.

  10. Way 3: In a deep fry pan, heat oil and add the broccoli and cheese balls making sure to not over crowd the pan. Fry the balls for 7-8 minutes or till they have become golden brown and crisp on all sides. Drain away the excess oil after deep frying over a paper towel.

  11. Serve the broccoli and cheese balls hot with a dip of your choice.

Recipe Notes
  1. You can either chop the cooked broccoli florets with a knife or alternatively blitz them in a food processor for a finer texture of the broccoli.
  2.  Make sure to drain all the water after cooking the broccoli florets by patting them on paper towels.