GOOD COOKIN / Dinner, Lunch Broccoli Cakes with Herb-Yogurt Dipping Sauce LEVEL Medium TIME 40 min SERVINGS 8 cakes Print Recipe 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.