A practical vegetable recipe made by kneading boiled broccoli with kashar cheese and egg and baking it in small balls. With its lightly crisp exterior and soft interior, it offers a nice alternative for children who don't like broccoli.
Boil the broccoli until soft and drain thoroughly; mash it into small pieces with a knife or fork.
Add the grated kaşar cheese, egg, breadcrumbs and salt to the chopped broccoli and mix well.
Take walnut-sized pieces of the mixture and shape them into balls with your hands, then arrange on a tray lined with parchment paper.
Bake the balls in a preheated oven until the outside turns lightly golden.
Allergen: contains egg, dairy products and wheat (breadcrumbs). Important: after boiling the broccoli, drain it thoroughly and pat it dry; excess water will cause the mixture to fall apart. The balls can be kept in the fridge for 2 days, reheated in the oven for a few minutes before serving.
If you rest the mixture in the refrigerator for 10 minutes before shaping it, the balls hold their shape better in the oven without falling apart.
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