Preheat your oven to 200°C (180°C fan) and line a large baking sheet with baking parchment.

Cook the broccoli until it's very tender. You can either steam it for 5-7 minutes or boil it for 4-5 minutes. For a detailed guide on steaming, BBC Good Food has an excellent tutorial.

Drain the broccoli thoroughly and let it cool for a few minutes. This is the most important step: transfer the cooled broccoli to a clean tea towel or several layers of kitchen paper and squeeze out as much excess water as you possibly can. This prevents the balls from becoming soggy.

Finely chop the dry broccoli until it resembles coarse crumbs. You can do this with a knife or by pulsing it a few times in a food processor.

In a large mixing bowl, combine the chopped broccoli, grated cheddar, 50g of the panko breadcrumbs, garlic powder, onion powder, salt, and pepper. Crack in one of the eggs and mix everything together until well combined.

I find that chilling the mixture in the refrigerator for about 15-20 minutes makes it much firmer and easier to roll.

While the mixture is chilling, prepare your coating station. Place the plain flour in one shallow bowl. In a second bowl, lightly beat the remaining egg. In a third bowl, place the remaining 50g of panko breadcrumbs.

Take the mixture out of the fridge. Scoop out about a tablespoon of the mixture at a time and roll it firmly between your palms to form a small ball. Repeat with the remaining mixture.

Working one at a time, roll each ball first in the flour (tapping off any excess), then dip it into the beaten egg, and finally, coat it thoroughly in the panko breadcrumbs. Place the coated ball on your prepared baking sheet.

Arrange all the balls on the sheet, leaving a little space between each one. Lightly spray them with olive oil spray or drizzle with olive oil. This helps them get extra crispy and golden.

Bake for 18-22 minutes, carefully flipping them over halfway through, until they are golden brown, crisp, and the cheese is bubbling within. Let them cool for a few minutes on the tray before serving, as they will be very hot inside.