Courgette & ricotta polpette

Ingredients

• 2 courgettes
• 1 tsp salt
• 2 tsp cumin seeds
• 4 tsp nigella seeds
• 4 tsp white sesame seeds
• ½ tsp chilli flakes
• 250g ricotta
• 1 lemon, zest and juice
• A small of handful dill

Method

Grate the courgettes using a coarse grater, then place in a colander and sprinkle with the salt. Toss through, then leave the colander over the sink to draw out the excess moisture for about 20 mins.

While the courgettes drain, toast the seeds. Put a dry frying pan over a medium heat and add the seeds and chilli flakes. Cook for 2-3 mins, shaking the pan occasionally, until the seeds smell fragrant and toasted. Reduce the heat if they’re browning too quickly, as you want to gently coax out the flavour rather than burn them. Tip them onto a plate once toasted.

After the courgette has drained, tip it onto a clean tea towel then wring it to squeeze out as much liquid as possible. Tip into a bowl and add the ricotta, the lemon zest, the chopped dill and a good grinding of black pepper. Taste and season with a little more salt if needed (though remember you’ve already salted the courgettes) and a squeeze of lemon juice. Stir together until well combined.

Fill a medium bowl with water and use this to wet your hands. Roll tablespoon-sized balls of the mixture and set them on a plate or tray, wetting your hands again after every few balls to prevent the mixture from sticking. You should make about 16.

Roll each ball in the seeds until evenly coated. Put the tray of ricotta balls into the fridge to chill for at least 30 mins or up to five days (move them into an airtight container if you’re making them ahead). Cut the remaining lemon into wedges for squeezing over your dish at the table.

Image: Emily Gussin