Rinse the potatoes and boil them in salted water. Vegetables such as cauliflower or broccoli should be boiled or at least blanched. Remove the skins from the remaining vegetables and shave them into a large baking bowl with the potatoes using a medium coarse kitchen slicer. Add the eggs and season heartily with the spices. Mix with the chickpea flour until soft but compact.
Shape into even balls with moistened hands and finish baking in hot fat at about 175 C°.
Goes well with:
Yogurt or cream/shmant based dips with herbs (coriander. Tarragon, parsley etc.
Tip: If the finished balls are repeatedly turned in breadcrumbs, this ensures a nice crust. The balls can also be refined with a cube of cheese in the ball. Curcuma powder gives the balls a bright yellow color Drink recommendation: Mango-Lassie
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
Related Recipes:
Salmon with Broccoli and Potatoes From the SteamerFor the salmon with broccoli, peel the potatoes. Wash and cut the broccoli. Salt the salmon and sprinkle with...
Rack of Lamb with Aromas, Ratatouille and Rosemary GnocchiFor the rack of lamb with flavors, ratatouille and rosemary gnocchi, season the lamb, sear in oil on both...
Javanese MeatballsRemove the peel from the potatoes. Wash, cut into small cubes and place in a saucepan with a quarter liter of...
Salmon Tartare on Horseradish Mashed PotatoesFor the salmon tartare, boil the potatoes in plenty of salted water. Finely dice the salmon and refrigerate in...
Classic Crab Seed SoupRoast some chopped white roots with peppercorns, cumin and parsley in 100 g of butter, add the crayfish with a...
Simple RöstiFor the rösti, boil the potatoes in well-salted water, drain, rinse and peel. Leave in a baking dish with the...
Melanzane Towers From the StoveRinse the two melanzane under running water, remove the stalks and cut slices about one to one and a half...
Potato Pizza – A.W.(*) Roasting pan of 28#30 cm ø. Soften the potatoes in their skins covered with water. At the same time, put...
Classic Fillet of MatieThe best taste, of course, the first mildly salted maties, which are landed every year in June. There you can...
Braised Leg of LambCut the leg of lamb with bone from the butcher into eight large pieces. Season the pieces of meat with salt...