Polpette

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 large brinjals, roasted
220 g breadcrumbs
80 g pine nuts, toasted
30 g Grana Padano, finely grated
2 cloves garlic, crushed
2 small red chillies, finely chopped
2 free-range eggs, beaten
3 T Italian parsley, finely chopped
sea salt and freshly ground black pepper, to taste
extra virgin olive oil, for shallow frying
lemon wedges, for serving

Cooking Instructions

Preheat the oven to 180°C and roast the brinjals for 30 minutes.

Remove the brinjals from the oven, allow to cool slightly and scoop out the flesh. Press the flesh into a sieve to remove excess liquid, then chop and place into a bowl with 100 g breadcrumbs, the pine nuts, Grana Padano, garlic, chillies, eggs and parsley. Mix with a fork and season. If the mixture is too wet, add more breadcrumbs.

Shape into small balls of about 8 cm in size and roll in the remaining breadcrumbs.

Shallow fry until golden brown. Once cooked through and golden, transfer onto a tray lined with kitchen paper to drain. Serve with the lemon wedges.

Cook's note: Nineteenth-century Milan was renowned for its polpette – not meatballs, but rather savoury stuffing wrapped in meat or veggies. Breadcrumbs, pine nuts and brinjals combine to make this vegetarian version especially delectable.