Toast the almonds in a preheated oven at 180 °C for 5 minutes and then allow to cool.
In the meantime, remove the fresh mint and basil leaves from the stems and peel the garlic.
Grind the garlic and the almonds coarsely in a food processor.
Chop the fresh herbs with a sharp knife and mix them with the olive oil and the ground almonds and garlic.
Pour boiling water over the raisins and soak for five minutes and then purée them with a mortar and pestle or in the food processor. Add the raisins to the other ingredients.
In the meantime, wash the spinach. Boil water in a skillet and then turn off the heat.
Put the raw spinach into the hot water. Let it soak briefly (no longer than three minutes) and then drain it in a sieve. Set the spinach aside and allow to cool. (This can be done a day in advance.)
Squeeze the water out of the spinach and chop it coarsely with a sharp knife. Mix the spinach in the bowl with the almond-raisin mixture.
Stir in the remaining ingredients and season to taste with sea salt and coarsely ground pepper.
Gently form the mixture into balls (the size of a small meatball) with your hands. When it sticks together and retains its shape, it’s done. If not, add a little extra olive oil.
Preperation tip What makes these ‘polpette’ so special is that all the ingredients are prepared separately. Don’t be tempted to put everything in the food processor at once because then the polpette will lose their nice fresh structure.
Servingtip This recipe is suitable to serve as vegetable snack or as vegetable side dish with grilled fish.