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Meatballs with potatoes and zucchini

ingredients

servings

3

Potatoes

400 oz

Courgette

400 oz

Breadcrumbs

100 oz

Chickpea flour

30 oz

Parsley

1 spoon

Iodized salt

to taste

Extra virgin olive oil

to taste

second courses from Italy

Meatballs with potatoes and zucchini

Meatballs with potatoes and zucchini

vegan with gluten source of C vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Meatballs with potatoes and zucchini

Tasty vegan meatballs easy to make and suitable for the whole family

Meatballs with potatoes and zucchini step 1

step 1

Wash and clean the zucchini, peel the potatoes and grate it. Drain the compound schiacciandol with a fork to remove excess water, put in a pan and cook with the lid for 10-12 minutes.

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Meatballs with potatoes and zucchini step 2

step 2

Remove the lid and give a further 5 minutes of cooking to evaporate the water. Put in a bowl and add breadcrumbs, chickpea flour, salt and parsley. With wet hands formed meatballs and impanatele.

Meatballs with potatoes and zucchini step 3

step 3

Arrange on a baking sheet brushed with olive oil, also brush the surface and bake at 200 degrees for twenty minutes, turning halfway through cooking. They can be stored in the fridge for two days, they should never advance ...

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