Broccoli Bites with Cucumber Dip

Ingredients

• 3 Tbsp liquid butter
• 1 cucumber salad
• Salt
• 250 g Greek yogurt
• 2 Garlic cloves
• 1 tbsp Olive Oil
• Pepper
• 500 g broccoli
• Salt
• 3 eggs
• 4 tbsp flour
• 4 tbsp milk
• 150 g grated Emmental cheese
• Salt
• pepper (ground)
• 3 tbsp vegetable oil

Instructions

1. 1.

   Peel the cucumber, cut it lengthwise in half, remove the seeds and grate the halves roughly. Mix with a little salt and let sit for about 15 minutes to draw out water. Then lightly squeeze out excess liquid and add to yogurt in a bowl. Peel the garlic and finely grate or press into the mixture. Season with salt and pepper. Cover and refrigerate.

2. 2.

   Wash, trim, cut broccoli into florets, peel the stalks and chop into pieces. Boil everything together in salted water for 8-10 minutes until tender, drain, shock in cold water, let dry well, then lightly mash with a fork. Whisk eggs with flour, milk and cheese. Season with salt and pepper and fold in broccoli. Scoop portions (about 2 tbsp) from the mixture and drop into hot oil in a large non‑stick pan. Press flat and fry for 2–3 minutes until golden brown. Flip and fry another 2–3 minutes until crispy. Drain on paper towels and serve with tzatziki.