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

2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)
1 cup panko breadcrumbs
2 eggs
¾ cup shredded cheese (Cheddar, Colby or Tasty cheese are my usual)
2 shallots / scallions , finely sliced
2 cloves garlic , minced
¼ tsp salt
Black pepper
Olive oil spray

2 cup s (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1) 1 cup panko breadcrumbs 2 eggs 2 shallots / scallions , finely sliced 2 cloves garlic , minced

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.