Vegetable cous cous with fish balls
by
61 recipes
Meatballs with potatoes and zucchini
ingredients
servings
3
Potatoes
400 grams
Courgette
400 grams
Breadcrumbs
100 grams
Chickpea flour
30 grams
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
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty vegan meatballs easy to make and suitable for the whole family
preparation
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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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.
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 ...
