Crispy broccoli and cauliflower cheese balls

1. In a pot of boiling salted water, cook the duo of florets for 2 to 3 minutes. Drain. Cool under cold water, then drain again. Place the florets on absorbent paper to remove excess water.
    
2. Roughly chop the florets, then place them in a bowl.
    
3. Add the rest of the cheese ball ingredients to the bowl and stir until smooth.
    
4. Make 30 balls, using about 30 ml (2 tbsp.) of mixture for each one. Place on a baking sheet lined with parchment paper, then freeze for at least 1 hour.
    
5. Prepare three deep plates. In the first, place the flour. In the second, beat the eggs. In the third, mix the breadcrumbs.
    
6. Flour the cheese balls, then shake to remove excess flour. Dip the balls in the beaten eggs, then coat them with breadcrumbs. Dip again in eggs, then coat again with breadcrumbs. Keep the balls in the freezer until ready to cook.
    
7. Preheat air fryer to 400°F (205°C).
    
8. Place half of the balls in the air fryer basket, then spray them with oil. Cook for 5 to 6 minutes, stirring a few times during cooking, until the balls are golden and crispy. Repeat with the rest of the balls.

Nutrition Facts (per serving of 1 ball):

Calories: 105

Protein: 4 g

Fat:  7 g

Carbohydrate: 6 g

Fibre:  0 g

Iron : 0 mg

Calcium : 60 mg 

Sodium:  200 mg