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Learn about the Very Veggie Movement
Spinning the classic Italian meatball on its head, we present you veggie balls! Perfectly crunchy on the outside, warm and soft on the inside, these are sure to be a dinnertime hit.
Ingredients
12 oz of potatoes
6 oz string beans
1 leek
3 eggs
1 sprig of parsley
6 oz carrots
1 medium zucchini
3½ oz parmesan cheese
1 clove garlic
breadcrumbs
Directions
- Boil the potatoes for about 45 minutes in salted water. Peel while hot, mash, and set aside.
- Wash well and cut leek, carrots, string beans, and zucchini thinly. Chop parsley.
- Heat a pan with some olive oil and brown the garlic.
- Add the slices of leek and brown them for 2 minutes.
- Add the carrots, cooking for 2 minutes.
- Add the string beans, cooking for another 2 minutes.
- Add the zucchini, salt, and pepper at your discretion, and cook on medium-high for about 10 minutes. Then, let cool down on the side
- In a bowl, add to the potatoes: parmesan, 2 eggs, the browned vegetables, and the parsley. Add salt and pepper to your taste. Mix thoroughly with a fork or your hands if the fork doesn’t do the trick.
- Take little chunks for the mix and make little balls or disks of a couple of inches of diameter.
- Dip them in the remaining egg, then in the breadcrumbs.
- Heat a pan with half an inch or little less of sesame oil at medium heat. Then add the veggie balls and fry for about 10 minutes on each side.
- Dry them with some paper towel to remove the excess oil. Serve and enjoy!
