That’s cheesy zucchini balls to you and me, and they’re the perfect accompaniment to all the seasonal soups I’ve been whipping up for week night meals. I adapted this recipe to the ingredients we tend to have on hand to create a seriously addictive snack destined to make the leap from dinner table to party platter at our next gathering.
Courgette Polpettes Recipe
Ingredients: 2 tbsp olive oil • 3 medium zucchinis (or 2 large) • 2 cloves chopped garlic • juice of half a small lemon• 1 egg • 2 tbsp grated cheddar • 100g diced haloumi • 500g (3/4 cup) breadcrumbs • 1tbs chopped fresh parsley • ground pepper
1. Pre-heat the oven to 250C
2. Dice 3 medium zucchinis and 2 cloves of garlic as finely as you can. Fry the garlic and zucchini for about 10 minutes in 2 tbs olive oil on a medium-high heat.
3. In a largish bowl beat the egg then dump in breadcrumbs, lemon juice , grated cheddar (any hard cheese will do), finely diced haloumi, ground pepper and chopped parsley.
4. Add in the fried veg and mix. Take walnut sized blobs of the mixture and form into balls. Place them on a parchment-lined tray and bake for 20 minutes until golden and crispy on the outside.
Serve hot with dinner or enjoy cold with a salad the next day at lunch!