🥔 Baked Potato and Vegetable Balls – Easy Vegetarian and Waste-Reducing Recipe
Do you have leftover vegetables in the fridge and don’t know how to use them? With this recipe for baked potato and vegetable balls, you can turn leftovers into a tasty, light dish that is crispy on the outside 😋. Ideal as an appetizer, main dish, or finger food for an aperitif, these balls can be customized with what you have at home and can also be made without cheese. A perfect solution for both adults and kids, taken from Tempo di Ricette di Angela 🥰
📝 Ingredients (for about 8-10 balls)
- 3-4 boiled potatoes
- 1 cup of mixed vegetables grated, cooked or raw
(e.g., peas, carrots, catalogna, spinach, zucchini...) - 1 egg
- Cubed cheese to taste (optional)
- Salt and pepper to taste
- Breadcrumbs to taste (for the exterior)
👩🍳 Step-by-step Procedure
- Prepare the mixture:
- Mash the boiled potatoes in a large bowl.
- Add the finely chopped or already cooked mixed vegetables.
- Add the egg, salt, and pepper, then mix well until you achieve a homogeneous mixture.
- Form the balls:
- Take a small amount of mixture in your hands and make a cavity.
- Insert a cube of cheese in the center and close it, forming a round ball.
- Coat each ball in the breadcrumbs, covering it evenly.
- Cooking:
- Place the balls on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 200°C for 15-20 minutes, until golden.
🌱 Variants and Tips
- You can omit the cheese if you prefer a 100% vegetable version.
- Add spices like paprika, turmeric, or herbs for an extra touch of flavor.
- Great also served with a yogurt sauce or a light mayonnaise.
📸 The image of the dishes is purely indicative and may not exactly correspond to the recipe
👩🍳 Recipe taken from Tempo di Ricette di Angela
