Recipe courtesy of A better choice!
Serves 4 | Prep 55 Mins | Cooking 20 Mins
Ingredients
3/4 cup fresh broccoli florets cut to approx. 10 - 15 mm
¾ cup of fresh corn kernels
3 cups of shredded cheese, we used a mix of mozzarella, cheddar and parmesan
2 1/4 cups Panko breadcrumbs
4 eggs
1/2 cup all-purpose flour
1 tsp ground smoked paprika
2 tsp garlic powder
Salt and pepper to season
Vegetable oil spray
Method
Steam broccoli florets and corn kernels until beginning to soften.
Whisk two eggs in a large bowl, add cooled broccoli florets and corn kernels, cheese, paprika, garlic powder, a pinch of salt, and ¼ cup of panko bread crumbs. (If you are using cream cheese in your cheese mixture only add enough egg to allow balls to form and stick together)
Shape the mixture into balls using 1 x heaped tablespoon for each, they should be roughly golf ball-sized. Place in a single layer on a plate and refrigerate for at least 30min to set.
Prepare crumbing station, using three small bowls. Add flour to one bowl, whisk two eggs in another bowl and add the remaining panko bread crumbs to the third bowl.
Remove balls from refrigerator, roll in flour and shake off excess, dip in egg and allow excess to drip off then roll in panko crumbs.
Spray or brush crumbed balls with oil and air-fry at 200C for approx. 20 – 25min or until golden.
Serve warm with a sauce of your choice.
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