Zucchini meatballs
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ingredients
1 pk zucchini larger young 4 pk potatoes 2 pk egg 4 cloves garlic salt ground black pepper dried marjoram plain flour breadcrumbs
step
A great lunch in a healthier version, meatballs are delicious:))
1.
Wash the courgette and grate into larger teardrops with the skin on. Peel and grate the potatoes in small teardrops. Mix and season with salt. Leave to stand for 10-15 minutes. Then wring it out in your hand. Add finely grated cheese, beaten eggs, crushed garlic, ground black pepper, dried marjoram, salt and progressively add flour and breadcrumbs to thicken as needed.
2.
Shape the pancakes with your hands, coat them in breadcrumbs and place them on a baking tray lined with baking paper which has been brushed with oil. Brush the surface with more oil. If they are already baked on one side, use a turner to turn them over and finish baking the other side.
3.
Bake at 200°C for 30 minutes or as required. I baked mine beautifully, until golden. Serve with potatoes and Vegetable Recipes. Enjoy!
