Sauce first - Make the Lemon Yogurt Sauce (needs to be set aside 20 minutes to let flavours meld).

Cook broccoli - Steam or boil the broccoli until quite tender (but not mushy). I did this in the microwave using a steamer, it took 3 minutes on high.

Squish - Use a potato masher to roughy "squish" the broccoli. Not to look like mashed potato, but just to squish it a bit so when cooked it can be flattened with a spatula to make fritters with a smooth surface rather than having big lumps sticking out.

Batter - Place egg in a bowl and use a fork to lightly beat the egg. Add the remaining Batter ingredients and mix until combined. The Batter may seem a little thick but it will loosen up when you add the broccoli because when you squish it, it will release some liquid.

Broccoli - Add the broccoli and mix to evenly disperse throughout the Batter.

Cook - Heat 1 tbsp of oil in a fry pan over medium heat. Scoop 1/4 cup of Batter and drop into the pan and use a spoon to gently flatten to about 1cm/1/3" thickness (I do 3 fritters at a time). Cook each side for 2 to 3 minutes until golden brown. Repeat with remaining Batter.

Serve with the Lemon Yoghurt Sauce and extra lemon wedges, if desired.