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Polpette di Uova e Ortiche (Egg Patties with Nettles)

"For these patties I like to use to use red nettles, but if you do not like nettles, you can substitute with zucchini, eggplant, artichokes, or wild onions. Serve very hot."

Ingredients :

4 cups nettles
6 eggs
2 1/2 cups bread crumbs
1 bunch parsley, chopped
1/4 cup grated Parmigiano Reggiano cheese
salt to taste
1/4 cup extra-virgin olive oil, or as needed

Instructions :

Prep : 20M	Cook : 4M	Ready in : 33M

Bring a large pot of lightly salted water to a boil. Add nettles and cook uncovered until softened, 3 to 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and chop finely.
Mix nettles, eggs, bread crumbs, parsley, Parmigiano Reggiano cheese, and salt together in a bowl until mixture is combined. Dip hands in warm water and shape mixture into small patties.
Heat olive oil in a skillet over medium heat. Fry patties in hot oil, turning halfway, until cooked through and golden brown, about 10 minutes. Drain on paper towels.