Polpettes are basically meatballs but in this recipe there’s no meat. These little beauties are made with mashed potatoes and feta cheese, flavoured with lemon juice and parsley.
You can make them as tiny little balls, the right size to stick a toothpick in (if that’s your way of serving an appetiser), or make them larger about the size of a burger for a main course. Tasty when hot, I like them equally well when cold.
Cheese and Potato Polpettes
- 1 kilo potatoes
- 60 gram pecorino
- 70 gram breadcrumbs
- 2 eggs
- bunch parsley
- salt and pepper
- flour for dusting
- lemon for slicing
- Boil potatoes in a large pot until tender
- Drain. In a large bowl, mash and cool
- Add salt, pepper, cheese, parsley, eggs. Mix well.
- Rest the bowl in fridge about 20 minutes
- When rested, sprinkle a tray or large plate with flour
- Roll up about a Tablespoon of mixture in your hands. Gently flatten. Repeat unil mixture is rolled up. Gently dust with a little flour
- Heat a little oil in a non-stick pan, cook the polpettes about 2-3 mins, turn over and cook a firther couple of minutes. You can add more oil if it's all absorbed
- Turn onto plate. Server hot with sliced lemon and more parsley to garnish