Courgette Polpettes

Courgette Polpettes

These courgette polpettes are inspired from The River Cottage Baby and Toddler Cookbook (which is brilliant!). Packed full of flavour, they are perfect for the whole family. They make you realise why great food is made at home. Make a big batch and freeze.


200g Grated courgette

80g Fresh or frozen peas

1 Ball mozzarella approx. 110g

50g Almond meal or breadcrumbs

1 Egg lightly mixed

25g Parmesan grated

20g Spinach finely chopped

Zest of 3/4 of a lemon

1 Garlic clove finely chopped or crushed

A handful of mixed herbs: basil and parsley finely chopped

Pinch of Salt & Pepper

Olive oil for frying

Makes 6 – 8 kids portions


  • Preheat the oven to 200˚C and oil a baking tray
  • Gently fry the courgette in a dash of olive oil until soft – remove from the pan and place in a sieve to allow any water to drain off
  • Mix all the ingredients in a medium sized bowl – it should be thick and sticky
  • Using you hands make plum sized balls and place on your prepared baking tray
  • Bake for approx. 20 minutes until golden or fry for a few minutes on each side until golden and cooked all the way through



Options: Add seeds to the mixture or toated pine nuts. 

Tips: If freezing a batch, semi freeze on a tray in the freezer before lining an air tight container with baking paper. Stack between sheets of baking paper. This prevents them sticking to each other. Defrost before cooking.

How kids can help

  • You helper will love weighing out the ingredients
  • Mixing the ingredients together is fun and sticky using hands
  • Making small portion sized balls

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