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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!