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
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.