Polpette di zucchine e ceci - courgette & chickpea fritters

Delicious, easy, super healthy flattened polpette... What's not to like?

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roughly chop the courgette and cook them in a pot of salted boiling water until soft, for about 10 minutes.

Step 2

Pour the contents of the pot in a sieve, and add the tin of cooked chickpeas. Let them drain the liquid for about 5 minutes. Skipping the draining will make the polpette mix too wet.

Step 3

Transfer the drained veg to a large bowl and add the rest of the polpette ingredients.

Step 4

Mash and mix it all well with a potato masher. You are looking for a paste with not many lumps, so you may need to squeeze flat some chickpeas with your fingers or a fork, if they are a bit firm. The odd chickpea here or there is ok.

Step 5

Heat a non-stick frying pan to medium, and add the oil. Lightly oil your hands so the mixture doesn’t stick to them. Spoon about a goofball size of mixture to a hand and with the other hand roll it in a ball. Slightly flatten it a put it in the pan. Fill up the pan with polpette and fry until slightly golden (about 5 minutes) then flip them and cook the other side until slightly golden (about 3-4 minutes).

Step 6

While the polpette cook, in a small bowl add the chopped chives, yogurt and seasoning and mix well with a spoon. Sauce is ready.

Step 7

Plate the polpette and the bowl of sauce and enjoy!