Here at The Urban Kitchen we spend all of our time creating healthy meals which taste really, really good. Think of it like anti-diet food - it's low carb, low fat and nutritionally balanced yet still bursting with flavour. These vegetarian courgette polpettes with parmesan and pine nuts impressed even the most seasoned foodies at The Urban Kitchen HQ. We challenge you not to make this recipe more than once.
INGREDIENTS
1 tbsp olive oil
500g courgettes - diced
Grated zest of ½ lemon
1 egg - lightly beaten
2 heaped tbsp finely grated parmesan (or other well-flavoured hard cheese)
100g goat’s cheese - diced
50g panko breadcrumbs
50g pine nuts - lightly toasted (optional)
1 tbsp chopped basil
2 garlic cloves - peeled and finely chopped
½ tsp chili flakes
Sea salt and freshly ground black pepper
METHOD
Heat the oven to 200C/390F/gas mark 6.
Grease a large baking sheet.
Heat the oil in a large frying pan over medium heat, add the courgettes and fry until golden and tender.
Mix the cooled courgettes with the other ingredients, season, then form into small balls the size of a walnut.
Place on the baking sheet and bake for 10-15 minutes, until golden brown.
Serve hot, warm or cold, alone or with a colourful summer salad.
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