VEGGIE BALLS
Cost
Difficulty
Hot
Cold
None
no waste
Recipe
For an aperitif or as part of a salad, discover these delicious veggie balls made with day-old bread and seasonal vegetables.
Preparation : 20 min
Prepare the ingredients:
- Dice the carrots and courgettes very finely.
- Chop the leeks very finely.
- Fry the leeks in 20 g of butter.
- Chop the bread into small cubes and pour into the mixing bowl with the olive oil and the eggs.
- Mix with the leaf attachment until you obtain a fairly homogenous mixture.
- Add the vegetables and curry powder, and mix again.
- Spoon small dumplings of the mixture onto a baking sheet on a tray, then leave to cool in the refrigerator for 30 minutes.
- Roll the balls by hand and place them on a baking tray.
- Spray the surface of the dough balls with olive oil then bake for 8 minutes at 180°C (ideally you should turn them over halfway through cooking).
- Dice the carrots and courgettes very finely.
- Chop the leeks very finely.
- Fry the leeks in 20 g of butter.
- Chop the bread into small cubes and pour into the mixing bowl with the olive oil and the eggs.
- Mix with the leaf attachment until you obtain a fairly homogenous mixture.
- Add the vegetables and curry powder, and mix again.
- Spoon small dumplings of the mixture onto a baking sheet on a tray, then leave to cool in the refrigerator for 30 minutes.
- Roll the balls by hand and place them on a baking tray.
- Spray the surface of the dough balls with olive oil then bake for 8 minutes at 180°C (ideally you should turn them over halfway through cooking).
Dressing : 1 min
It's easy to prepare: put the meatballs in a bowl and serve with a creamy sauce to dip them in.
You can also include them in a vegetarian salad.
Chef's tip
For even more flavour, add parsley or coriander.
You can also fry the balls rather than bake them.
You can also fry the balls rather than bake them.