Broccoli Cakes with Herb-Yogurt Dipping Sauce

Ingredients

Broccoli Cakes:

• 1 package Woodstock ^Ⓡ Organic Frozen Broccoli Florets, thawed and roughly chopped
• ½ cup grated Parmesan cheese
• ½ cup cornmeal
• 2 large eggs, beaten
• 4 green onions, finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes
• 1 tablespoon preferred vegetable oil

Herbed Yogurt Sauce:

• ½ cup plain yogurt
• 2 green onions, finely chopped
• ¼ cup minced chives, plus more for garnish, if desired
• ¼ cup minced parsley
• ¼ cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fine sea salt
• 1 garlic clove, chopped

Directions

1. In a large bowl, mix together broccoli, Parmesan, cornmeal, eggs, green onions, cumin, salt, pepper, and pepper flakes.
2. Press broccoli mixture into a ¼ cup measuring cup and turn out onto a baking sheet. Press slightly to form a cake. Repeat with remaining mixture.
3. Heat oil in a large nonstick skillet over medium heat. Fry cakes, turning once, until browned on both sides, 3-4 minutes per side.
4. In a blender, combine yogurt, green onions, chives, parsley, oil, lemon juice, salt, and garlic. Blend until smooth.
5. Serve cakes with yogurt sauce. seeds. Serve with vegetables and/or pita.