Popeye Polpette

Popeye Polpette

By
From
Green Kitchen At Home
Serves
6
Makes
24 polpette
Photographer
David Frenkiel

Would you believe me if I said that my middle name is Popeye? It actually is. I had such wide shoulders when I was born that my parents thought that giving me the name of the spinach-loving sailor, was fitting. Little did they realise how that name would grow to suit me as I became a vegetable advocate and spinach lover (still not entirely there with the tattoo and biceps though).

These polpette are airy and light, yet comfortably nourishing. We often steal a few polpette straight from the baking tray, but they are even better served tangled in linguine or courgette noodles with tomato sauce poured over. Our Big-batch Tomato Sauce is perfect for this. David

Ingredients

Quantity Ingredient
100g sunflower seeds, toasted
300g Quick quinoa
250g fresh ricotta
100g baby spinach or regular spinach, stems removed
1 handful fresh basil
1 tablespoon extra-virgin olive oil
1/2 unwaxed lemon, zested and juiced
sea salt
freshly ground black pepper

To Serve

Quantity Ingredient
courgette noodles or cooked pasta, choiced
1/3 quantity Big-batch Tomato Sauce
freshly grated pecorino or parmesan
pine nuts, toasted
torn fresh basil leaves
sea salt
freshly ground black pepper
extra-virgin olive oil

Method

  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. Place the sunflower seeds in a food processor and blend until the texture resembles coarse flour. Add the rest of the polpette ingredients, season to taste and blend until smooth. Dip two spoons (or your hands) into hot water and shake off the excess water. Take a generous scoop of the polpette mix, and pass the mixture repeatedly between the spoons, turning and smoothing each side until a neat quenelle or ball is formed. Transfer to the baking tray and repeat with the rest of the mixture. Bake for about 20 minutes or until cooked and golden with a crispy outside.
  3. Serve on top of courgette noodles or pasta with tomato sauce. Top with cheese, pine nuts, basil, seasoning and a drizzle of oil.

Tip

  • For a nut-free alternative, replace the pine nuts with pumpkin seeds or sunflower seeds.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again