Serves: 4 people
Preparation: 5 minutes
Cooking: 5 minutes
Total time: 10 minutes.
1/4 red capsicum
1 small zucchini
2 tablespoon of well cooked cauliflower
1 boiled potato
a pinch of sea salt
1 teaspoon of rosemary
1 teaspoon of thyme
2 tablespoons of potato startch
4 tablespoon of bread crum
2 tablespoon of olive oil
Mix all vegetables, herbs and eggs till pureed (i usually add capsicum and zucchini after to keep some pieces, adds colours)
Shape some discs of dough, roll them in starch first and bread crumbs after
Fry in olive oil till golden brown on each sides
If too greasy, let them dry on a tissue paper before serving with green salads.
You can use other vegetables but keep in mind it has to be a bit dry to hold together while cooking. For a non vegetarian version add fish while mixing.
Drink water or a glass of chinon
Calories: 133 Kcal
Fat: 8 gr
Protein: 5 gr
Carbohydrates: 10 gr
Red capsicum is an amazing antioxidant, rich in vitamin A it’s eye protective and adding onions and garlic plus divers herbs makes it a good blood tonic. Mediterranean food at its best!
For a lighter version you can bake it.