Fore God Sake, A Polpette Recipe

Fore 1
Fore, County Westmeath, Ireland. October 2018

Just down the road from where I live, there lies quite a magical place. Fore in County Westmeath is better known for its 7th century Franciscan Abbey, hard to believe that 2000 monks used to live there at some stage, most coming from France… 1,300 years ago; humbling, I know…

Fore Abbey

Fore is known for its seven wonders… The Monastery on a bog, the mill without a race, water from Lough Lene that flows uphill, a tree that just wouldn’t burn, water that won’t burn and the anchorite in a stone. It is also the home of St Fechin, the place where you can find an amazing wish tree and a pub named after the latter legends… Fore is special…

Fore from the hill
Choice 9
Wish tree in Fore

Anyhow, all this colours gave me an idea for the left over dough I had from my butternut squash gnocchi in the previous post, so I decided to make some vegetarian polpette with it, known in Ireland as tatties, a bit of a potato cake but this time made with butternut squash, roasted garlic and served with fleur de sel and dill… Here is how it goes. Here is a reminder of the ingredients:

  • 1 medium butternut squash
  • 2 cloves of garlic
  • 250 g of pasta flour
  • 2 egg yolks
  • salt and pepper
  • olive oil

Just cut the dough into same size pieces, then roll them into little balls; squash them gently into blinis size mini cakes…

Polpette 3
Polpette ready to fry

Flatten the wee dough and cover with flour; fry with a good olive oil for a few short minutes on each side until golden. Serve with dried dill and fleur de sel. Ideal for a snack or with an aperitif…

Fried polpette
Autumnal drama
Just a wee bite…





8 thoughts on “Fore God Sake, A Polpette Recipe

  1. Very strange I had some yesterday very similar but made with sweet potato and deep fried they puffed very nicely..Made on a street stall here but sound very similar but I think I would prefer olive oil as my fat of choice…Nice recipe, 🙂

    1. Thank you Carol; it seems that from Ireland to China, a lot of countries seem to have something similar. The Italians do it with meat in it, I like them when they are just off the pan… Strange indeed! 🙂

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