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HERBED GREEN POLPETTE IN A MINTED TOMATO SAUCE

Eleanor Ozich DINNER LUNCH VEGETARIAN


You will love these delicate little herbed green 'meatballs'. Absolutely packed full of flavour, they have a surprisingly light and crispy texture. We like to serve them with a simple mint and tomato sauce, although they are equally delicious tossed with pasta or accompanied by a simple green salad.

2 tbsp ghee or olive oil, plus a little extra for frying
1 large onion, finely chopped
4 cloves of garlic, finely chopped
1 cup silverbeet, spinach or kale, finely sliced
1 1/2 cups lentils, drained well
2 cups sourdough breadcrumbs
a large handful of Italian parsley, finely sliced
1/2 cup grated cheddar cheese
2 free range eggs
1-2 tbsp buckwheat flour if needed
1 tsp sea salt
1/2 tsp ground pepper

For the sauce:
1 can of chopped tomatoes
3 tbsp extra virgin olive oil
1 tbsp fresh thyme leaves
3 tbsp fresh mint leaves, finely sliced

Add the ghee or olive oil to a large saucepan or frying pan. Saute the onions, garlic and silverbeet over medium heat, stirring frequently until tender, about 5 minutes. Leave to cool.

Combine the vegetables with the remaining ingredients and mix until well incorporated. If the mixture feels a little too wet, you can add a little flour of your choice until the mix firms up, one tablespoon at a time.

Place the mixture in the fridge for about 20 minutes

To make the sauce, combine all ingredients in to a small saucepan and then simmer on low for 20 minutes, or until thick and pulpy. Season to taste.

Remove the mixture from the fridge, and then roll in to small golf sized balls.

Heat a little ghee or olive oil in a saucepan, and grill the meatballs in batches until nicely browned all over.

Serve with the tomato sauce, and an extra sprinkling of mint if you like.

Serves 4.


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