Can I bake these instead of frying them?

Yes, though you lose some of that crispy crust. Brush both sides of each cake with olive oil and bake on a tray lined with baking paper at 200°C (390°F) for 20 minutes, turning halfway. They won’t be quite as golden as the fried version but they’re a good lower-fat option.

What can I serve them with?

A simple green salad dressed with lemon juice and olive oil cuts through the richness nicely. A tomato-based dipping sauce or marinara also works really well, especially if you’re serving them as a starter. For a more substantial meal, I’d serve them with a rocket and parmesan salad and a glass of red wine.

Can I make these vegetarian?

Yes. Swap the bolognese for a thick mushroom or lentil ragu, or use any leftover vegetable stew that’s been reduced down so it’s not too wet. The mozzarella stays the same.

What if my dough is too sticky to roll out?

If the dough’s sticking to the bench, dust both the bench and the top of the dough with extra flour. Wet mash is usually the cause. If it’s still really sticky after flouring, you can add an extra 2 tablespoons of flour to firm it up. Just don’t overwork it or the cakes turn rubbery.