Vegetarian Polpette

Free from


  • 1 Pumpkin/butternut squash, peeled
  • 4 tbsp Olive oil
  • Salt
  • Pepper
  • 100g Pine nuts, lightly toasted
  • 3 tbsp Chestnut flour/chickpea flour
  • 150g Sacla’ Free From Basil Pesto & Tomato Stir-in


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Add the pumpkin or squash to a large roasting tine, add 1 tbsp oil and toss together using your hands
  3. Season well and put in the oven for 20 minutes or until tender and just beginning to colour
  4. Remove and transfer to a plate lined with kitchen paper and leave to cool
  5. Add the pine nuts to a food processor and blitz until finely chopped
  6. Then add the pumpkin or squash and use the pulse button until combined
  7. Sprinkle in a the flour a little at a time and pulse again until combined and holds together
  8. Don't whiz to much or it will become mushy
  9. Using a tablespoon, scoop our the mixture and sit them on a baking sheet lined with parchment paper
  10. Sit this in the fridge to chill for 10 minutes, then roll into balls
  11. Heat a little of the remaining oil in a non-stick frying pan
  12. Add the balls a few at a time, cook until golden all over, adding more oil as needed
  13. When all cooked, wipe out the pan with kitchen paper and tip in the Sacla’ Stir-in
  14. Add the balls and gently warm, transfer to shallow bowls to serve
Serves: 4Cooking time: Share recipeReview this recipe


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