This is a sneaky delicious way to get kids (and adults) to eat more cruciferous vegetables.
They taste so good you will forget they are actually good for you.
1 head broccoli - broken into florets
4 medium sized courgettes (baby marrow) - grated.
1 cup panko bread crumbs
1 cup graded mozzarella
1 cup grated parmesan
1 Garlic clove, crushed
1 stalk fresh rosemary, chopped
1 tsp smoked paprika
3 whole eggs
Sea salt to taste
Preheat oven to 200℃
Place the broccoli in a high speed blender or food processor and pulse until it is the texture of rice.
Grate the courgettes and place in a colander. Sprinkle with sea salt and leave to drain for half an hour. The salt will draw any water out of the courgette.
Place all of the ingredients into a large mixing bowl and stir until fully combined.
Form the mixture into balls - roughly the size of golf balls and press gently to flatten onto a baking tray that you have lined with greased baking paper.
Bake for 25 minutes.
Remove from the oven and cool before eating.
Can be stored for up to 3 days in the fridge.