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Azuki dumplings and zucchini with sesame and corn

ingredients

servings

3

Courgette

2 unit

Japanese azuki beans

200 grams

Yellow corn flour

5 spoons

Thaina

2 teaspoons

Lemon juice

2 spoons

Turmeric

to taste

Basil

1 teaspoon

Tropea onion

10 grams

Iodized salt

to taste

Extra virgin olive oil

to taste

Sesame

3 spoons

Dried thyme

1 teaspoon

starters from Italy

Azuki dumplings and zucchini with sesame and corn

Azuki dumplings and zucchini with sesame and corn

vegan high in fiber high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Azuki dumplings and zucchini with sesame and corn

Meatballs with delicate flavor, good also accompanied by salsa!

Azuki dumplings and zucchini with sesame and corn step 1

step 1

Cook the beans so they have them ready at the time of preparation. They are allowed to soak 6-8 hours and boil for about one hour.

Azuki dumplings and zucchini with sesame and corn step 2

step 2

Soak with the onion and add the zucchini, cook for about fifteen minutes and add some water.

Azuki dumplings and zucchini with sesame and corn step 3

step 3

Put the beans and zucchini in a bowl with lemon, spices, tahina. Smell everything.

Azuki dumplings and zucchini with sesame and corn step 4

step 4

Add the corn flour to obtain a workable consistency with your hands. Format the balls and cook them in sesame (or in corn flour).

Azuki dumplings and zucchini with sesame and corn step 5

step 5

Cook in a ventilated oven at 180 degrees for 15 minutes!

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