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Chopped vegetables with cauliflower and potatoes

ingredients

servings

5

Cauliflower

300 oz

Potatoes

300 oz

Black pepper

to taste

Iodized salt

to taste

Turmeric

to taste

Extra virgin olive oil

to taste

Eggs

1 unit

Breadcrumbs

6 spoons

Grated Parmesan cheese

4 spoons

Parsley

3 spoons

Side Dishes from Italy

Chopped vegetables with cauliflower and potatoes

Chopped vegetables with cauliflower and potatoes

vegetarian with gluten with eggs with lactose source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chopped vegetables with cauliflower and potatoes

VEGETABLE BALLS These are really delicious! Based Cauliflower and Potatoes are a great appetizer or a truly original contour! When I prepare I always do a few more so I immediately freeze and ready for Another time! The RECIPE dose is about 20/23 balls!

Chopped vegetables with cauliflower and potatoes step 1

step 1

Boil the cauliflower and potatoes in lightly salted water and with 2/3 teaspoons of turmeric. Chop or mash the vegetables with a fork.

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Chopped vegetables with cauliflower and potatoes step 2

step 2

Add the Parmesan, half the breadcrumbs preparation and also half the parsley. Continue to mix. Add egg pepper and salt. Mix and if necessary add more bread crumbs.

Chopped vegetables with cauliflower and potatoes step 3

step 3

Combine the breadcrumbs and parsley advanced to coat the meatballs we're going to form. Add a drizzle of extra virgin and bake at 180 degrees for about 15-20 minutes.

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