recipes
Vegetable and oat polpetti with minted tzatziki
Serves: 4
2017-01-19
Ingredients
- 1 small broccoli, cooked
- 2 large carrots, grated
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 tbsp chopped fresh coriander, basil and parsley
- 2 eggs, beaten
- 4-5 heaped tbsp oats (Quaker)
- Salt and pepper
- Zest of a lemon
- Oil for frying
You will also need
- 3 tbsp Greek yogurt
- 1 clove garlic, finely chopped
- Small cucumber, peeled and grated
- Chopped fresh mint
- Salt and pepper
- Drizzle extra virgin olive oil (Borges)
- Salad leaves to decorate
Method
To make the tzatziki, mix together the yogurt, garlic, cucumber, mint and olive oil and season well with salt and pepper. Place in the fridge to chill. Next, prepare the polpetti. Heat the oil and fry together the garlic and onion for 4 minutes. Add in the grated carrot, cook for just 1 minute then remove off the heat. Place the broccoli into a food processor and blitz, then add the the carrot mixture. Add in the oats, chopped herbs and eggs and mix together well. Season with salt and pepper, mix in the lemon zest and form into balls or cakes and bake of fry. To serve, spread the tzatziki onto your serving plates and place 3 vegetable polpetti on top. Decorate with salad leaves and an extra drizzle of olive oil.
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