Polpette are traditionally Italian meatballs. This vegetarian version can be served with spaghetti and a tomato sauce, or treated like a falafal and eaten with a fresh green salad or in a wrap. These are very similar to Turkish mucver, which are served in many restaurants around Haringey and Hackney.
Set oven to 200C and oil a baking tray.
Heat oil in large frying pan, and fry courgettes and garlic until tender and golden.
Cool for 10 mins then combine with other ingredients to make sticky mix.
Season and roll into 12 small balls then bake for 15 mins until golden.
3 courgettes, grated
2 tbsp olive oil
1 clove garlic, crushed
zest 1 lemon
1 egg beaten
2tbsp grated cheddar
half ball of mozzarella
50g breadcrumbs
1 tbsp chopped parsley