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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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!