from Sprouted Kitchen
A great snack for picky babies and toddlers!
about 1lb of broccoli florets
2 cloves garlic
sea salt and pepper
3 eggs
1 cup grated cheese (mexican blend, white cheddar, fontina etc.)
2 Tbsp. parmesan cheese
1/2 cup panko breadcrumbs
Cut up the broccoli into large chunks, some stem is ok, and steam it for 2-3 minutes. It should start to turn bright green but still have it's crunch. Let it cool completely.
Preheat the oven to 400. Line a baking sheet with parchment paper and spray or rub a little olive or coconut oil.
Into a food processor, whiz up the garlic and a few pinches of salt and pepper. Add the cooled broccoli and pulse until it's in rice like pieces. Not pureed, but something small enough to roll into balls.
In a large mixing bowl, whisk the eggs together. Add the broccoli bits, grated cheese, parmesan and panko and stir to combine. It should loosely stick together. Add a sprinkle of panko if they need more "glue".
Roll balls with a scant 2 Tbsp. of the mixture. Place them on the lined baking sheet and bake them for 10-12 minutes in the upper third of the oven. They should still be slightly tender when you pull them out.