Hemp meatballs

Ingredients for 2 servings:

• 2 eggs
• 100 g carrot(s)
• 120 g zucchini
• 3 tbsp, leveled chestnut flour
• 3 tbsp, sautéed wheat flour
• 1 tbsp, leveled psyllium husks
• 1 tbsp, leveled konjac flour
• 5 tbsp hemp seeds, hulled
• ½ tsp salt
• ½ tsp ground nutmeg
• ½ tsp black pepper, ground
• 1 small garlic clove(s)
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

low cholesterol, low purine

Crack the eggs and separate the egg whites from the yolks. For this recipe, only the egg whites are used and placed in a bowl; the yolks are reserved for another purpose. Peel the carrot and finely grate them in a food processor along with the zucchini (it will almost become a puree). Add the vegetables to the bowl with the egg whites. Peel the garlic clove, press it through a garlic press, and add it. Then add all the other ingredients and mix well. Let it simmer for about 15 minutes. Heat 2 tablespoons of olive oil (less will be enough depending on the pan) in a pan. Divide the dough into 6 portions, form flat meatballs, and place them in the pan. Fry at medium heat, first on one side, then flip, and then fry on the other side. The flour and hemp seeds make these meatballs very filling. Serves 2 with a little salad or just tomatoes. If served as part of a meal with rice/potatoes, etc., the meatballs serve 4 people. The recipe yields 6 small or 4 large meatballs.