Serves 3-4 as a vegetarian main dish. I like it over basmati rice with some lemon slices to complement the yogurt. Or, serve it as an appetizer to be dipped in the sauce.
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2 cups (packed) roughly chopped soft cooked broccoli (well drained) - 1 giant head or 2 medium heads.
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2 eggs
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3/4 cup shredded cheddar cheese
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2 finely minced shallots
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2 cloves garlic (minced)
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1/4 tsp salt
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Black pepper
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Olive oil and olive oil spray
Yogurt Sauce:
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2/3 cup plain yogurt (full fat works best)
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Zest of 1/2 lemon
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1 tbsp lemon juice
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1/2 garlic clove (minced)
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2 tsp extra virgin olive oil (depending on fat % of yogurt)
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Salt and pepper, to taste
Preheat oven to 390 degrees F and line a rimmed baking sheet with parchment paper.
Place all ingredients in a bowl. Mix well, mashing up the broccoli as you go.
Scoop up a firmly heaped tablespoon intohands, well-oiled with olive oil. Repeat with remaining mixture coating hands with oil to keep mixture from getting sticky - should make 15-18 balls.
A final spray or light brushing of olive oil, then bake for 25 minutes, or until the surface is slightly crisp and golden. Serve with Lemon Yogurt Sauce and lemon slices as a main dish over rice.
Yogurt Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavors to meld.