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Rachel Roddys recipe for vegetable polpette | Food

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Rachel Roddy’s polpette di verdure: roasted aubergine, mashed, dipped in flour, egg and breadcrumbs, then deep-fried. Photograph: Rachel Roddy/The GuardianView image in fullscreenRachel Roddy’s polpette di verdure: roasted aubergine, mashed, dipped in flour, egg and breadcrumbs, then deep-fried. Photograph: Rachel Roddy/The GuardianA kitchen in RomeFoodRachel Roddy’s recipe for vegetable polpetteThis unbeatable antipasto is simplicity itself: just mashed veg, egg, cheese and bread, seasoned, dipped in breadcrumbs, and deep-fried to a crisp finish Read More...