Family Food: Courgette Polpette

This recipe is taken from River Cottage Baby and Toddler Cookbook which is a great book for feeding the whole family.  Its got lots of Baby Led Weaning friendly foods as well as delicious dishes for bigger kids and adults.

Freezer-friendly: freeze the uncooked polpette. Defrost before baking.

For babies: these make nice finger food and will introduce your baby to lots of different flavours.

For grown-ups and older children: try adding a few toasted pine nuts to the mix.

Ingredients:

  • 2 tbsp rapeseed
  • 500g courgette, finely diced
  • grated zest of 1/2 lemon
  • 1 egg, lightly beaten
  • 2 generous tbsp grated parmesan, pecorino or other well-flavoured hard cheese
  • 1/2 ball of buffalo mozzarella (60-70g), diced
  • 50g breadcrumbs
  • 1 tbsp chopped parsley
  • 1 garlic clove, finely chopped
  • freshly ground black pepper

Method:

  • Preheat the oven to 200C. Oil a baking tray or line with a non-stick silicone liner.
  • Heat the oil in a large frying pan over a medium-high heat and fry the courgette for about 10 minutes, until tender and golden. Set aside to cool a little, then combine them with all the other ingredients to make a thick, sticky mixture. Season if you like (but remember that the cheeses already contain salt).
  • Take walnut-sized blobs of the mixture and roll into balls. Place on the baking sheet and bake for about 15 minutes, until golden.
  • Serve hot, warm or cold, on their own or with pita bread and a tomato salad or sauce.  Ideal for picnics and babies on the move!
  • Makes about 12 polpette.

 

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