Polpette di Piselli e Patate al Pomodoro (Pea and Potato Balls in Tomato Sauce)
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Ingredients
- 500 g floury potatoes, peeled and chopped
- 150 g frozen peas
- 3 spring onions, sliced
- 8 fresh mint leaves
- 40 g plain flour
- 500 g passata
- 2 garlic cloves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 293 kcal
- Protein
- 7.7 g
- Carbohydrate
- 37.5 g
- of which sugars
- 7.6 g
- Fat
- 11.1 g
- of which saturates
- 1.8 g
- Fibre
- 7.1 g
- Salt
- 0.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 15 minutes until tender, then drain and mash well. Cook the peas in boiling water for 3 minutes, drain and lightly crush.
- 2
Mix the mashed potato, peas, spring onions, chopped mint and flour together, season and shape into 16 balls.
- 3
Heat 1 tablespoon of the olive oil in a frying pan and fry the balls in batches for 6-8 minutes, turning, until golden.
- 4
Heat the remaining olive oil in another pan, soften the garlic for 1 minute, then add the passata and simmer for 10 minutes.
- 5
Lower the balls into the sauce and simmer for 5 minutes to heat through before serving.
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