1-Kicking off with the prep work is the secret to nailing these broccoli cheese balls, starting with getting your broccoli just right. First, preheat the oven to 200°C (390°F) and line a baking tray with parchment paper to set the stage. This simple step ensures everything bakes evenly without sticking, making cleanup a breeze.

2-Next, in a bowl, mix all the ingredients for the balls except the olive oil spray, mashing the broccoli as you go to blend everything smoothly. Scoop a heaped tablespoon of the mixture, press it firmly, shape it into a ball by rolling in your hands, and place it on the tray. Repeat to make 15-18 balls, then spray them with olive oil for that golden finish.

3-Bake for 25 minutes until they’re golden and slightly crisp, while for the sauce, mix all the ingredients together and let it sit for at least 20 minutes. Serve the balls with this garlic lemon yoghurt sauce or ketchup for a tasty dip. Rinse 3 cups of broccoli florets and trim into uniform pieces, then steam for 4 to 6 minutes until bright green and just tender, or blanch in boiling water for 1 to 2 minutes and shock in ice water.

4-Drain and Chop the Broccoli Drain thoroughly and squeeze out excess moisture with a clean kitchen towel. Pulse the drained broccoli in a food processor in short bursts until it resembles coarse crumbs, or finely mince by knife to avoid a puree.

5-Transfer to a large bowl and add 1 cup shredded sharp cheddar, 1/4 cup grated Parmesan, 1 large beaten egg, 3/4 cup breadcrumbs, and 3 tablespoons flour or chickpea flour. Mix in 2 tablespoons finely chopped onion, 2 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon smoked paprika until evenly combined.

6-Shape and Cook Chill the mixture for 10 to 20 minutes, then scoop about 1 1/2 tablespoons and roll into compact balls. Coat each in additional breadcrumbs and bake at 400°F (200°C) for 12 to 15 minutes, turning once. For frying, heat oil and cook until golden, or air fry at 375°F (190°C) for 8 to 10 minutes.

7-Finish by garnishing and serving with dips. To adapt, fold in extras like chopped herbs and store as needed for later.