The quinoa and zucchini meatballs are a vegetarian recipe for a light and tasty second course, they can be served both as an appetizing finger food appetizer and as a second course to combine with a rich salad: a dish very welcome even for children and that will conquer everyone.
QUINOA 100 gr
ZUCCHINI 100 gr
EGGS 1 whole
FLOUR TYPE 00 5 tbsp
PEANUT SEED OIL
Wash the quinoa under running water, put it in a pot with water and cook for 15 minutes. Meanwhile, wash and cut the courgettes. Once cooked, the quinoa grains are placed in a bowl with the courgettes, an egg, a pinch of salt and pepper.
Add a spoonful of flour and mix everything using a wooden spoon. Put the breadcrumbs in a bowl, make the meatballs with the mixture and pass them in the breadcrumbs. Heat the peanut oil in a wok or high-sided skillet and fry the meatballs a little at a time when the oil is hot.
Drain the meatballs when they are golden with the help of a slotted spoon and place them on a plate covered with absorbent paper. Once they have lost all the excess oil, serve them hot and crunchy.
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Enjoy your meal!