Polpette - courgette balls
These little courgette balls - or polpette - make a delicious summer vegetarian lunch or dinner. Easy to make and a good one to try for picky eaters.
- 1 tbsp olive oil
- 2 large courgettes zucchini, grated (you can peel them if your children don't like "green bits" but you will lose some of the nutrients)
- 1 egg lightly beaten
- 2 tbsp parmesan optional
- 275 g ball of mozzarella torn into small pieces
- 50 g breadcrumbs
- 1 tbsp parsley optional, this is worth leaving out if your children are fussy about green bits
- 1 garlic clove crushed
- Salt and pepper optional and salt best left out for under ones
Heat the oven to 180°C (fan)200°C/gas mark 6. Line a large baking tray with non-stick baking paper.
Using a muslin cloth or clean tea towel squeeze as much water as possible out of the grated courgettes.
Heat the oil in a frying pan over a medium heat. Add the courgettes and fry until starting to turn golden brown, stirring often to avoid sticking. Allow the courgettes to cool a little.
Meanwhile, place all the other ingredients into a large bowl. Mix the cooled courgettes with the other ingredients, season to taste, then form into 12 small balls. Place on the baking tray and bake for 15 minutes, until golden brown. Can be served hot or cold.