Ingredients:

  • 2 cups (120g) finely grated carrots
  • 2 cups (180g) finely chopped broccoli florets
  • 1/2 cup (50g) finely diced red onion
  • 3 cloves (15g) minced garlic
  • 1/2 cup (56g) almond flour
  • 1 large (50g) egg, beaten
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Grate the carrots and finely chop the broccoli. Place the vegetables in a clean kitchen towel and squeeze firmly over the sink to remove excess water.
  2. In a large bowl, combine the squeezed vegetables, diced onion, and minced garlic.
  3. Fold in the almond flour, beaten egg, Parmesan, smoked paprika, salt, and pepper. Stir until a thick, cohesive dough forms.
  4. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Scoop tablespoon-sized portions of the mixture and press them into small discs on the baking sheet.
  6. Bake for 20–25 minutes, flipping halfway through, until the edges are mahogany-colored and the centers feel firm.