Paleo Croquettes



  • 1 1/2 to 2 lbs. lean grass-fed / grass-finished ground beef (ground pork, chicken, or turkey can alternately be used)
  • 2 Tablespoons Avocado oil
  • 1/2 to 1 teaspoon each Himalayan pink salt and freshly ground pepper (or to taste and may be omitted)
  • 1/2 yellow onion finely diced
  • 1/4 cup finely shredded carrot
  • 1/4 cup finely chopped cabbage
  • 2 tsp. granulated garlic


  • 1 cup cassava flour or arrowroot powder
  • 1 bag Paleo plain or seasoned bread crumbs (or cassava flour will do)
  • 2 to 3 eggs, beaten well (preferably pasture-raised or organic free-range)
  • 2 to 3 tbsp. Water
  • Avocado oil enough to cover the bottom of a frying pan


  1. Place all filling ingredients in a large bowl and mix thoroughly by hand.  Shape croquettes into small bite-size sausage link shapes and set them aside.
  2. In a small bowl, beat eggs and water together and set aside.
  3. Place cassava flour and bread crumbs (separately) in a shallow dish or on foil on the counter.
  4. To coat croquettes coat croquette in flour, dip in egg wash, then coat with bread crumbs and set aside.  Repeat with all other croquettes.
  5. Heat oil in the frying pan. Place croquettes in hot oil and cook until golden brown turning to make sure all sides are browned and croquet is fully cooked. 
  6. Remove from hot oil with a slotted spatula or spoon and drain on a paper towel-covered tray.