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Carrot-zucchini-cauliflower meatball

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Ingredients for 2 servings:

  • 5 m.-sized carrot(s)
  • 1 zucchini
  • ¼ cauliflower
  • 60 g wheat flour
  • 1 tsp, leveled salt and pepper
  • 1 egg(s)
  • 1 tsp oil for frying
  • e.g. breadcrumbs

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Peel the carrots, rinse the zucchini, and separate the cauliflower from the stem. Grate everything finely. Mix everything together and season with salt. Let stand for half an hour, then squeeze out the water. Season the mixture with salt and pepper, add the flour and egg, and mix well. Add a little more breadcrumbs if desired. Form two heaped tablespoons of the mixture into a ball and flatten it slightly. Fry the vegetable patties in a hot pan, cook for 10 minutes at low heat, then turn and cook for another 5 minutes at low heat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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