Ingredients

2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)

1 cup panko breadcrumbs (or Schar gluten-free)

2 eggs

¾ cup shredded cheese

2 shallots / scallions , finely sliced

2 cloves garlic , minced

¼ tsp salt

Black pepper

Olive oil spray

GARLIC LEMON YOGHURT SAUCE:

2/3 cup plain yoghurt

Zest of 1/2 lemon

1 tbsp lemon juice

½ garlic clove , minced

2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)

Salt and pepper, to taste

Directions

Preheat oven to 200C/390F (all oven types).

Line tray with baking / parchment paper. (Note 2)

Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).

Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.

Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.

Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!

Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Recipe Notes:

1. This can be made with fresh or frozen broccoli. If using fresh, you'll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.

Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 2.5cm / 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 2.5 cm / 1” x 1cm / 2/5” batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.

2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked, thaw then reheat at 180C/350F for about 5 minutes. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.

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January 7, 2021
My 3 year old loved making and eating them! We added Parmesan, no pepper, b/c well she's a 3 year old and pepper is the enemy. ha ha