Polpette di carote
Our simple but sophisticated recipe from Italian cuisine will enchant your taste buds. The juicy golden-brown baked carrot balls are not only a treat for the palate, but also a great way to integrate more vegetables into your diet.
Amount
servings
Ingredients list
- 400 g carrots
- 200 g potatoes
- 30 g breadcrumbs
- 20 g parmesan cheese
- 1 stick spring onions
- parsley to taste
- salt to taste
- pepper to taste
- nutmeg to taste
- olive oil extra virgin
Directions
- First, bring a large pot of well-salted water to a boil.
- In the meantime, peel and finely dice the carrots and potatoes. Then add to the boiling water and cook for a few minutes until the vegetables are slightly soft. Then drain and leave to cool.400 g carrots, 200 g potatoes
- Meanwhile, grate the parmesan cheese and finely chop the parsley and spring onion. Equip the straining mill with the middle sieve insert and place it on a sufficiently large bowl. Preheat the static oven to 180°C/360°F.20 g parmesan cheese, 1 stick spring onions
- Now turn the lukewarm carrot and potato cubes through the straining mill. (Alternatively, these can also be mashed with a fork).
- Then add the breadcrumbs, grated parmesan cheese, chopped parsley and spring onion to the mixture. Season to taste with salt, pepper and nutmeg and mix thoroughly.30 g breadcrumbs
- Now take a handful of the mixture at a time and form into balls or patties with your hands and place on a baking tray lined with baking paper.
- Drizzle the carrot balls with a little olive oil and place in the preheated oven for about 20 minutes. Turn once halfway through the baking time.
- Remove the golden brown baked balls from the oven and serve immediately hot.Buon appetito!
Calories: 129kcal (6%)Carbohydrates: 24g (8%)Protein: 5g (10%)Fat: 2g (3%)Saturated fatty acids: 1g (5%)Polyunsaturated fatty acids: 0.3gMonounsaturated fatty acids: 0.5gCholesterol: 3mg (1%)
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