Tuesday, August 9, 2011

Courgette Polpettes

My new favorite thing is the Jamie Oliver magazine. Okay, not so new since I have been buying it for the last couple of years and have a complete collection from Issue No 1, except for a couple I missed because they just didn’t bring them to Singapore and KL and no one I knew was traveling to the UK.  I say new favorite thing because I just bought Issue No 20 with my iPad as an iPad app. It is wonderful!  I came across this recipe and had to make it with the one large zucchini I got in my last share basket from Central City Co-op.  Courgette is, of course, the British word for zucchini.

Adapted from Jamie magazine

2 tbsp olive oil
250g (8 oz.) courgette/zucchini (I used the one good-sized one you see here on the left)
1 clove garlic
1 egg, lightly beaten
4 heaping tbsp freshly grated Parmesan
3/4 cup of grated mozzarella
1 slice of whole grain bread
1 tbsp chopped parsley
Freshly ground black pepper and sea salt, to taste

Preheat the oven to 200ºC (400ºF.)  Peel the zucchini and chop into little bitty squares. 

Heat oil in a large frying pan over a medium-high heat and fry the zucchini for about 10 minutes, until tender and golden. Set aside to cool a little. 

Whizz the egg, bread and garlic around in a food processor, and then combine with all the other ingredients to make a thick, sticky mixture. 

That mush is the egg, bread and garlic.

With the cheese piled on.

Everything mixed together.
Season if you like with black pepper and a little sea salt, remembering that the cheese will add salt, so be careful. If you don’t have a food processor, use breadcrumbs in place of the slice of bread and mince your garlic very finely before mixing the egg and all the other ingredients.

Drizzle a little olive oil in your baking tray.  Spread around with your hands. Do not wash them as the oil will help with the next step. Using a spoon, drop blobs of the mixture onto your pan and, one at a time, roll gently into balls in your oily palms and place them back in the pan. 

Bake for about 15 minutes, until golden. Serve warm with a dipping sauce of spiced yogurt, if desired.

Very tasty!  Enjoy!

No comments :

Post a Comment

Where in the world are you? Leave me a comment! It makes me happy to know you are out there.