This recipe is from one of Hugh Fearnley-Whittingstall’s books, based on Italian cookery writer Ursula Ferrigno. Polpette are usually meatballs, but these delicious little meat-free nuggets make great nibbles or picnic food. Makes about 12.
(w) ingredients available from Weigh Ahead
• 2 tbsp rapeseed or olive oil (w)
• 500g courgettes, diced
• Grated zest of ½ lemon (I use lime as I didn’t have any lemons and it worked just as well)
• 1 egg, lightly beaten (w)
• 2 heaped tbsp finely grated parmesan (or other well-flavoured hard cheese)
• ½ ball of buffalo mozzarella, diced
• 50g white breadcrumbs
• 50g pine nuts or walnuts, lightly toasted (optional) (w)
• 1 tbsp chopped parsley
• 1 garlic clove, peeled and finely chopped
• Sea salt and freshly ground black pepper (w)
1. Heat the oven to 200C/390F/gas mark 6 and grease a large baking sheet.
2. Heat the oil in a large frying pan over medium heat, add the courgettes and fry until golden and tender. Drain on kitchen paper.
3. Mix the cooled courgettes with the other ingredients, season, then form into small balls the size of a walnut.
4. Place on the baking sheet and bake for 10-15 minutes, until golden brown. Serve hot, warm or cold, alone or with bread and a tomato salad.