• 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
  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. Add steamed broccoli to a bowl. Using a potato masher or your hand, squish the broccoli into small pieces, until it becomes almost mushy.
  3. Add the other ingredients to the bowl and mix well.
  4. 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.
  5. Bake for 25 minutes, or until the balls are crispy on the outside.