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Vegetable rissoles with zucchini

Vegetable rissoles with zucchini

    

Tasty vegetable rissoles that prove to you that you can prepare it without meat.

recipe,photo-recipe,zucchini,Vegetarian dishes

Vegetarian dishes

Cook

No. of servings

4

Ready in

60 min.

Difficulty

medium

 

 

Recipe

1. 

carrots 8.75 oz (250 g)  kohlrabi 3.5 oz (100 g)  celery 100  potatoes 5.25 oz (150 g)  zucchini 1.1 lb (500 g)  Peas 10.5 oz (300 g)  onion 3.5 oz (100 g)  garlic 4 cloves

Clean and wash the vegetables.

2. 

sunflower oil 3 tbsp  unsalted butter 1 tbsp

Chop the onion and garlic and fry in oil with butter.

3. 

salt 1 tsp

Grate the carrot, celery and kohlrabi coarsely, add to the onion, add salt and simmer for 5 minutes under the cover.

4. 

Stir in the peas and simmer for another 5 minutes.

5. 

salt 0.5 tsp

In the meantime, grate the zucchini, add salt, mix and let rest for a while.

6. 

Squeeze the zucchini, strain the water and mix it into the vegetables.

7. 

chicken egg 1 pc  parsley leaves  breadcrumbs

Let the vegetables cool down, add the finely grated potatoes, egg and chopped parsley. Mix and thicken with breadcrumbs as needed.

8. 

Create rissoles from the mixture and coat them in breadcrumbs.

9. 

rapeseed oil

Fry from both sides in hot oil.

10. 

Serve with mashed potatoes and vegetable salad.

Bon appetit!

Ingredients

Peas10.5oz300grams
breadcrumbs-
carrots8.75oz250grams
celery100100
chicken egg1pc1piece
garlic4cloves4cloves
kohlrabi3.5oz100grams
onion3.5oz100grams
parsley leaves-
potatoes5.25oz150grams
rapeseed oil-
salt1.5tsp1.5teaspoon
sunflower oil3tbsp3tablespoon
unsalted butter1tbsp1tablespoon
zucchini1.1lb500grams

 

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