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🍽️ Crispy Vegetable Balls

388 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp finely chopped shallots
• 1 tbsp butter
• 250 g young peas (frozen)
• 100 ml vegetable broth
• 50 g whipping cream
• 1 spring onion
• 0.5 bunch parsley
• 100 g feta
• 150 g leftover boiled potatoes (2 boiled potatoes)
• 2 eggs
• salt
• pepper (from the mill)
• nutmeg
• flour (as needed)
• breadcrumbs (for turning)
• oil (for deep frying)

Instructions

1. 1. Dice the shallots into small cubes.
2. 2. Heat some butter in a pan and sauté the shallots until translucent.
3. 3. Add the peas to the pan and sauté them briefly.
4. 4. Deglaze the vegetables with broth and cream.
5. 5. Let the mixture simmer uncovered for about five minutes until the vegetables are soft.
6. 6. Puree the mixture finely with a hand blender.
7. 7. Optionally press the mixture through a sieve to make it even smoother.
8. 8. Wash the spring onions and chop them very finely.
9. 9. Wash the parsley, shake it dry, and chop it finely as well.
10. 10. Cut the feta cheese into small cubes.
11. 11. Peel the potatoes and grate them finely.
12. 12. Mix the grated potatoes, chopped herbs, feta, and pea puree mixture in a bowl.
13. 13. Add the eggs to the mixture and work everything together well.
14. 14. Season the mixture with salt, pepper, and a pinch of nutmeg.
15. 15. Slightly wet your hands and form small balls from the mixture.
16. 16. If the mixture is too sticky, knead in some flour until it is easier to shape.
17. 17. Roll the balls in breadcrumbs until they are completely covered.
18. 18. Heat plenty of oil in a pan or pot.
19. 19. Fry the balls in the hot oil until golden brown and crispy.
20. 20. Place the finished balls on kitchen paper to absorb excess fat.
21. 21. Serve the vegetable balls hot.

Nutrition per serving

• kcal: 388
• Protein: 14 g · Fett/Fat: 26 g · Carbs: 24 g