- 1 lb Broccoli florets, fresh or frozen, steamed and drained
- 3/4 cup rice flour
- 1 1/2 cup Cheddar cheese, shredded
- 3 Eggs
- To taste – Seasoning-garlic powder, onion powder, basil, oregano
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Add steamed broccoli to a bowl. Using a potato masher or your hand, squish the broccoli into small pieces, until it becomes almost mushy.
- Add the other ingredients to the bowl and mix well.
- Wet hands, pinch about 2 Tbsps of the mixture (about a golf ball size) and with roll it into a ball and place on the lined baking dish. Continue rolling the broccoli balls until you’ve used all of the mixture, placing them about 1 inch apart.
- Bake for 25 minutes, or until the balls are crispy on the outside.
