For a light meal, serve polpette on a salad of quinoa, broad beans, diced tomatoes and herbs, with a dollop of yoghurt.
INGREDIENTS
2 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
3 medium zucchini, diced
1 teaspoon ground cumin
¼ teaspoon chilli flakes
100 grams spinach leaves, thinly sliced
1½ cups fresh breadcrumbs
½ cup freshly grated parmesan
1 egg yolk
handful each mint and basil, finely chopped
finely grated zest 1 lemon
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Heat the oil in a sauté pan and add the onion, garlic and a good pinch of salt. Cover and cook until soft.
Stir in the zucchini, cumin and chilli, cover and cook until the zucchini are tender. Add the spinach and toss until wilted. Tip into a bowl and cool completely. Stir in the remaining ingredients and season.
Roll large teaspoons of the mixture into balls. Bake on a lined tray for 10–15 minutes firm to the touch. Makes about 18

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!