Mushroom and zucchini balls with parsley
second courses from Italy
translated by Italian with
Meatballs easy and tasty, gluten-free and animal derivatives
Cut into julienne zucchini and minced odors, mix together and add the chickpea flour then season with salt.
Form into balls, if the mixture is still soft, add more flour.
Warms in a pan olive oil or seed oil and stir fry the meatballs. If you prefer to avoid the frying lining a pan with greaseproof paper, and oliala cuocile for about 20 minutes at 180 degrees