Meatballs zucchini, potatoes, peas and oats

Submitted by enr on 17 Jul 2010
500 g zucchini
500 g potatoes
200 g canned peas
1/2 - 3/4 cup fine oatmeal
1 large onion
2 eggs
1 tbsp sunflower oil
1 tsp salt
dill, parsley
compression: 2-3 tbsp breadcrumbs (flour, wheat germ, wheat bran)
optional: 2 tbsp raw sunflower seeds or coarsely chopped walnuts
sunflower oil for frying
Meatballs zucchini, potatoes, peas and oats
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Cleaned and peeled zucchini and potatoes grate fine grater, add salt and leave in the court inclined to drain, the liquid several times poured. Peas drain well and creases of puree. Green onions and spices finely. Mix all ingredients. The mixture stand 5-10 minutes in order to take oats from the remaining liquid and soft. Then, if necessary, are added to thicken the product. Scoop with a spoon, hand formed patty (as is the spoon), placed in the heated sunflower oil and lightly pressed on top. Fry on both sides on medium heat and place on towel to absorb excess fat. For more healthy, can be roasted in a well-oiled pan, as the top sprinkled with sunflower oil. Serve with milk-garlic sauce or salad. One tablespoon sunflower oil is placed in the mixture to not take so much fat frying meatballs. ratio zucchini, potatoes can be changed optional chef.
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17 Jul 2010


Very appetizing look pictured these meatballs! Record sample!

and I were checking out. I had all of the products less, I decided to combine them and get this recipe. Home like them / and we are fussy! / I hope that you will like and you. The next time you bake them.

The pictures are really very appetizing. Only I want to reach out and help yourself. Will try, like vegetable meatballs. Thanks, tillia, for the recipe.