Broccoli Bites with Yogurt Dill Sauce ~ Broccoli has not always been a household favorite around here. In fact, I feel like it took y-e-a-r-s of trying to get a *certain* someone to even accept something green to touch his plate. You know, as a new parent, you often hear people tell you “just keep trying, it should only take about 10-15 times of repetition to get him on the broccoli train.” This was not the case with my youngest kiddo — gah! It felt like f-o-r-e-v-e-r but the reality was probably only about 18 months … that is after he turned 3! Now, I consider broccoli the “gateway” vegetable for all things green on his little plate –– he gobbles-up those little trees like nobody’s business. The main way we enjoy broccoli is simply steamed with a little butter and salt but this week I decided to try something else on my guy. Broccoli Bites with Yogurt Dill Sauce can be eaten with a fork or just with hands-on for dippin’. One of my favorite things about this recipe is that it uses the whole stalk of the broccoli not just the popular florets. Slightly crispy bits on the outside with warm tender broccoli on the inside then smothered in a fresh dilly yogurt dip worked out great for this semi-picky one. Now, if I can only get him to eat his dinner salad.
Chop and use the whole broccoli for this recipe.
After steaming, add in butter.
Then add in the remaining ingredients.
Gather the fresh dill — smells amazing.
Mix in with the plain yogurt of your choice.
Finish making the broccoli bites and gobble them up with your sauce.
5cups (about 1 pound)fresh broccoli stems and floretschopped
1cuppanko bread crumbs
1/2 teaspoon ground black pepper
vegetable or safflower oil for frying
for the yogurt sauce
pinch of salt
Servings: - 14 bites (about 2" each)
Steam or boil broccoli until fork tender --- about 8-12 minutes. Remove from heat and drain well. Place broccoli into a large bowl and all in butter. Mash together until well combined and broccoli turns into small pieces. Next add panko bread crumbs, parsley, green onion, salt, pepper and lightly whisked egg and continue to stir together until well combined and broken up. Using your hands, form broccoli mixture into 2" balls then flatten slightly creating a patty and press together firmly. Place patties onto a cookie sheet and freeze for 15 minutes.
While broccoli bites are setting, place yogurt, dill and a pinch of salt into a small bowl and stir until well combined then set aside for serving. Line a cookie sheet with a few paper towel and set aside.
Once broccoli bites are set, place a large, heavy duty pan over medium high heat and add enough oil to coat the bottom of the pan well. Let oil heat up for 45-75 seconds or until a drop of water sizzles when put into the side of the pan. Place patties into the pan leaving enough room between each for turning. Cook on each side for 3 minutes or until lightly golden in color, gently flipping as needed. Place onto the prepared cookies sheet to drain. Continue to cook all of the patties. Once cooked and well drained serve with the yogurt sauce.