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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.