Broccoli is an excellent source of vitamin K, vitamin C, and folate. These vitamins are essential for the growth of your kids. Broccoli also can help lower inflammation, which is a common symptom in Celiac patients.
You always wonder how to include vegetables like broccoli in your kid’s diet. You know exactly that they will not like the taste of steamed or boiled broccoli. That’s why you have to try this recipe for a very healthy snack or light dinner for your kids. These croquettes are baked and not fried! I assure you that your kids will love them!


Yields: 12 croquettes

- 1 head of broccoli, cut into small florets
- 3-4 potatoes, peeled and cut into big cubes
- 1 red onion, finely diced
- 2 tbsp. vegetable oil (I use canola)
- 1 egg (for the mix)
- 2 tbsp. cream or milk (You can use soy milk for a dairy-free recipe)
- 1 cup all-purpose gluten-free flour
- 3-4 slices of gluten-free white bread, made into crumbs
- 1 tbsp. chopped parsley
- 2 tbsp. grated parmesan (You can eliminate the parmesan for a dairy-free recipe)
- 2 eggs (for the patties)
- 1 ½ tsp salt
- Freshly ground black pepper
- ¼ tsp ground nutmeg


  1. Put the peeled potatoes and ½ tsp salt in water on the heat.
  2. Bring to a boil and simmer for 20 minutes or until the potatoes are soft.
  3. Drain potatoes and mash with a potato masher.
  4. Add cream or milk, 1 egg, freshly ground black pepper, and nutmeg to the mash.
  5. Mix well and keep aside.
  6. Meanwhile, put the oil in a pan on the heat. Add the onions and ½ tsp salt.
  7. Cook the onions until translucent and soft then add the broccoli florets.
  8. Keep stirring until the florets are tender.
  9. Keep aside until cool.
  10. Add the florets to the mashed potatoes and mix well.
  11. Prepare the bowls to make the dipping and coating process much easier.
  12. Put the flour in one bowl, add to it ½ tsp salt and pepper. Mix well.
  13. Pu the two eggs in another bowl and beat well with a whisk.
  14. Put the breadcrumbs, parmesan cheese, and chopped parsley in a third bowl and mix well.
  15. Use a big ice cream scoop to form balls from the mix.
  16. Flatten the balls a little bit.
  17. Dip each ball in the flour first, then shake the excess flour.
  18. Move the ball to the eggs and dip well until coated from all sides.
  19. Finally, dip the ball in the breadcrumb mix and make sure the croquette is completely covered.
  20. Lay the croquettes on an oven pan lined with parchment paper or sil-pat.
  21. Brush each croquette with a little bit of oil and then bake in a pre-heated oven on 200°C for 20-25 minutes or until golden-brown.
  22. Serve with green salad or on its own as a snack.