INGREDIENTS
(for about 30 pieces)
500 g grated green zucchini
1 bag of potato flakes (what we use for instant mash)
1 large grated onion
2 tbsp chopped parsley
1 tbsp chopped mint
Fresh thyme, finely chopped
4 tbsp of self-rising flour
200 g manouri, grated or sliced
150 g grated gruyere or gouda
2 beaten eggs
Salt Pepper
For the winding
Corn flour
Put all the ingredients in a large glass bowl and mix very well with a large spoon.
The mixture should be compact and moldable in our hands.
Form medium-sized meatballs and roll in cornmeal.
Fry in plenty of corn oil on medium to high heat, until they turn pink.
Place on a plate with absorbent paper.
Hot or cold they are delicious and have been placed at the top of the genre ????
If someone wants, he can use 2 boiled potatoes instead of the flakes, which he will have melted with a fork and allowed to cool before adding them to the mixture, so that they firm up.
By @cookthebook.blogspot. Thanks for inspiring us!
INGREDIENTS
(for about 30 pieces)
500 g grated green zucchini
1 bag of potato flakes (what we use for instant mash)
1 large grated onion
2 tbsp chopped parsley
1 tbsp chopped mint
Fresh thyme, finely chopped
4 tbsp of self-rising flour
200 g manouri, grated or sliced
150 g grated gruyere or gouda
2 beaten eggs
Salt Pepper
For the winding
Corn flour
Put all the ingredients in a large glass bowl and mix very well with a large spoon.
The mixture should be compact and moldable in our hands.
Form medium-sized meatballs and roll in cornmeal.
Fry in plenty of corn oil on medium to high heat, until they turn pink.
Place on a plate with absorbent paper.
Hot or cold they are delicious and have been placed at the top of the genre ????
If someone wants, he can use 2 boiled potatoes instead of the flakes, which he will have melted with a fork and allowed to cool before adding them to the mixture, so that they firm up.
By @cookthebook.blogspot. Thanks for inspiring us!
