Zucchini and cheese meatballs
A meatless version for all meatball lovers
Ingredients for 4 persons:
Halve 250 g zucchini , remove seeds, grate into a bowl and grate with something
Season salt . Release and then express.
250 g of potatoes in
Boil salted water . Drain off water, let potatoes evaporate and peel. Pass through a potato press.
Dice 250 g rolls (from the previous day) .
1/2 bunch of parsley
Chop 1/2 chopped chives . Grated zucchini, potatoes, rolls and herbs with
Mix 150 g Emmentaler (grated) well. With
Salt, pepper to taste. Let rest for 20 to 30 minutes. Forming meatballs with wet hands from the crowd.
Heat 2 tablespoons of olive oil in a pan. Roast the meatballs well from both sides. Serve hot or cold with seasonal salads.
Recipe from: The Rheinhessen country women cookbook