Take the broccoli florets in a non-stick pan, add 2 tablespoons of water and cook for 2 minutes.
Now put them in the mixer grinder and pulse for a while at a time until they become granular but not mushy.
Now gather all the ingredients in a big plate or a bowl and mix well.
Add the ginger garlic paste and mix with your hands to make an even dough.
Knead well till mixture retains shape and stays together when pressed in hand and does not crumble.
Make even sized medallions or kebabs out of the mixture.
Heat olive oil in a non-stick pan and place the ready kebabs in it and lightly brush them with oil on the surface.
After 2 minutes flip them and cook on a medium flame until golden brown in colour.
The protein packed crispy kebabs are ready to be served.
Do the plating and serve with tomato sauce and green chutney.
Bake in the oven for 15 minutes after brushing them with olive oil. Then take them out and flip them. They should be slightly brown on bottom.
Then put them back in the oven for 10 minutes, In you want them to be extra crisper then leave them in oven for an extra 5 minutes.