Cut broccoli into florets and steam or in the microwave for 3 minutes until bright green. Cool slightly.
In a food processor, blitz steamed broccoli into fine crumbs.
Tip broccoli crumbs into a medium bowl with eggs, breadcrumbs and Parmesan and stir well.
Use a tablespoon to form mixture into 16 balls.
Heat half the oil in a frying pan over medium heat. Add half the bites to the pan and press the tops gently to flatten a little. Cook for 2-3 minutes per side until golden. Move to a paper towel and repeat with remaining oil and bites.
Four broccoli bites is one serve. Store leftovers in an airtight container in the fridge for 2-3 days.