Gemüsebällchen

für 4

3 große kartoffeln, weich gekocht | 1 rote paprika, gewürfelt | 2 frühlingszwiebeln, fein gehackt | 1 zucchini, in kleine würfel geschnitten | 2-3 karotten, in kleine würfel geschnitten | 80 g grüne bohnen, aufgekocht und in kleine würfel geschnitten  | paniermehl | 2 eier | 3 el parmesan, gerieben | 1 handvoll petersilie, fein gehackt | 1 handvoll basilikum, fein gehackt | 1 tl muskat, frische gerießen | olivenöl | backfett, am besten erdnussöl | salz, pfeffer


die kartoffeln zerstampfen. basilikum, petersilie, muskat, den parmesan, die eigelbe dazugeben und alles miteinander vermischen. mit salz und pfeffer abschmecken. die grünen bohnen hinzufügen und nochmal mischen.
die zwiebeln in einer pfanne mit etwas öl anbräunen. die karotten dazugeben und kurz mit anbraten. die zucchini und die paprika hinzufügen und für etwas 10 minuten braten. das gemüse zu den kartoffel geben und miteineander vermischen. so viel paniermehl hinzufügen, dass man mit den hände kleine bällchen rollen kann.
die bällchen zuerst in eiweiss wenden und anschliessend in dem paniermehl wenden. danach die bällchen goldbraun frittieren. ein tipp … viel öl in die pfanne geben, dann nehmen die bällchen nur ganz wenig davon auf. die gemüseballchen noch warm servieren. heute essen wir sie mit gebratenem halloumi und grünen bohnen.

ad | 5.5.2010 | 12 Kommentare

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