Let's take the "MEAT" out of Meatballs - Part III

Potato and Zucchini Balls

    Polpette di Zucca e Patate

Ingredients

1 lb. zucchini
2 potatoes
1 carrot
2 eggs
 ½ cup grated pecorino cheese or asiago cheese
½ cup breadcrumbs
1 tbsp. chopped parsley
 ½ cup scallions3 tbsp. flour (if needed)

Preparation

Cut the zucchini and carrot in pieces and boil in water. Drain thoroughly when cooked.
Boil potatoes. When cooked, rice them.
Mix the riced potatoes, carrot and zucchini, add salt and pepper, chopped parsley, and cheese. Only add the flour if mixture is too soft.
Shape mixture into balls, roll them in breadcrumbs and fry in hot oil. Drain and serve.
If you prefer not to fry, place balls in a buttered pan and bake for 20 minutes at 350 degrees.

Suggestion -
If you want children to eat this vegetable dish, simply add a piece of mozzarella within each ball.

Potato and  Zucchini Balls

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