Courgette 'Meatballs'


Courgette 'meatballs'


  • 500g courgettes, wash, trim and grate
  • 1 green chilli, finely chopped
  • 3 tablespoon onion, finely chopped
  • 2 tablespoon fresh corriander, chopped
  • 45g flour
  • 2 onions, finely chopped
  • 0.25 teaspoon turmeric
  • pinch of cayene pepper
  • 1 teaspoon ground cumin
  • 2 teaspoon ground corriander
  • 250g tomatoes, peeled and finely chopped
  • 250 ml single cream
  • 0.5 teaspoon ground roasted cumin
  • 0.25 teaspoon salt
  • 0.5 teaspoon fresh ginger, finely grated
  • 0.5 teaspoon garam masala


Put the grated courgette in a colander over a bowl and sprinkle with salt, set aside for half an hour. Then squeeze as much liquid as possible out of the courgette with your hands. (Save the liquid for the sauce). In a bowl, mix the courgette, chilli, 3tbs onion, grated ginger, chopped corriander. Add the flour, mix well and form into 16 balls or patties. In a deep pan or wok, heat about 4cm of oil, add the balls in a single layer. Do more than one batch if necessary. Turn and fry till golden brown, remove with a slotted spoon and drain on kitchen paper. Fry the remaining onion in 4 tablespoons oil, stir and fry till onion starts to brown at the edges, add turmeric, cayenne, ground cumin and ground corriander. Stir and fry for a minute, add the tomatoes and cook for 5 minutes on a medium heat. Add 250ml of the courgette liquid, simmer for 15 minutes. Add the cream, garam masala, ground roasted cumin and salt to taste. Stir and then add the meatballs, simmer gently, for another 5 minutes, spooning the sauce over the balls, don't stir or the balls will fall apart. Serve immediately with rice or indian bread of your choice.


Vegetable or sunflower oil for deep frying. This recipe can be modified to give a meditereanian flavour by replacing the ginger and corriander with garlic and basil. Then make a marinara sauce, adding the cream at the end.

Photo Credit: Jonny Hughes @jonny2love
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