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Pumpkin meatballs with potatoes

Pumpkin meatballs with potatoes



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boil potatoes

clean pumpkinsWe grate them and squeeze the juice well

we clean the carrot, we grate it

finely chop the onion

peel the potatoes and grind them with a fork, add the rest of the ingredients, mix well,

take a teaspoon of the composition and pass it through flour, fry them in heated oil, take them out on an absorbent towel



Wash the potatoes and peel them for 30 minutes, or until they are ready. In the boiling water add the potatoes a little salt. When they are ready, peel them and grind them well.

Wash the zucchini and put them through the large grater, add a little salt and set aside for a few minutes.

You will notice that the pumpkins leave a lot of juice, take and drain all the juice by pressing it lightly in your hands.

In the bowl with the boiled potatoes, add the finely chopped onion, the grated cheese (leave a little to sprinkle over the meatballs), the crushed garlic, the egg whites and the finely chopped greens.


It cooks in a few minutes and disappears in a second from the plate! Potato meatballs with green onions and cheese & # 8211 super recipe!

If you no longer want to prepare traditional meatballs, you can opt for these potato meatballs with green onions and cheese. These potato meatballs are very tasty, flavorful and consistent. The combination of ingredients is perfect, and to prepare such meatballs you need only a little skill. You can make round or flat meatballs, fried or baked & # 8230 Potato meatballs will come out so good you won't be able to stop for just one portion!

INGREDIENTS

& # 8211 a bunch of green onions

& # 8211 vegetable oil (for frying)

PREPARATION

1. Potatoes should be cleaned and boiled in salted water. After the potatoes have boiled, drain the water and mash the potatoes to the consistency of puree. Allow the mashed potatoes to cool.

2. Cheese should be given through a small grater.

3. Green onions should be finely chopped.

4. Add the eggs and flour to the mashed potatoes and mix until smooth.

5. Add the chopped green onion and grated cheese to the puree and mix the composition.

6. Wet your hands and form small meatballs from the composition obtained. Roll the meatballs in flour or breadcrumbs and fry them on both sides.


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Textured soy meatballs (granules) prepared in the oven, with garlic, black bread and seasoned with paprika and green parsley

Potato meatballs in raisin sauce

Potato meatballs in raisin sauce, prepared with wine, flour, eggs and lemon juice

Fasting soy meatballs

Fasting soy meatballs, baked with soy granules and oat flakes and seasoned with paprika and oregano

Meatballs with fasting mushrooms

Meatballs with fasting mushrooms, prepared with oatmeal, nuts and soy milk, seasoned with marjoram and sage powder


Ingredients Potato and pumpkin tart with green onions

2 large potatoes
1 zucchini
100 gr parmesan race
1 tablespoon grated flour
2 green onion threads
a few dill threads
salt pepper
chili
a little bit of oil

Preparation Potato and pumpkin tart with green onions

  1. Mix the Parmesan cheese with flour, sliced ​​onion and chopped dill. Season with salt and pepper.
  2. We peel the potatoes and zucchini and cut them into very thin slices, like for chips.
  3. Grease a 26 cm diameter tray with a little oil and place a layer of potato slices that will overlap slightly. Place a layer of zucchini slices on top. Grease with very little oil (use a brush so as not to drop too much oil) and sprinkle 1/3 of the Parmesan mixture with green onions.
  4. Then follows: and layer of potatoes - layer of zucchini - grease with oil - sprinkle 1/3 of Parmesan - layer of potatoes - grease with oil - sprinkle the rest of the mixture of Parmesan and a little chili (optional).
    * in total we will have 3 layers of potatoes and between them 2 layers of pumpkin.
  5. Cover the tray with aluminum foil and press the tart with your hands to glue the layers together. Bake at 190C for 40 minutes.
  6. Remove the foil and leave it in the oven for another 15-20 minutes to brown on top.
  7. Slice it in the pan and gently remove the slices on a plate. Serve warm.

1. Mix green onions with parmesan

2. Thinly slice the potatoes and zucchini

5. Sprinkle with the Parmesan mixture

6. Put the assembled tart in the oven

7. Potato and pumpkin tart with green onions


Meatballs with pumpkin and potatoes, a very tasty and healthy recipe for any time of year

Potato meatballs can be prepared in many ways, but today we suggest you make them in a delicious and also very healthy version.

ingredient:
2 medium zucchini, 4 potatoes, 2 onions, 1 egg, 2 tablespoons flour
1 tablespoon sunflower oil, salt, pepper, thyme, 5 cloves garlic (mashed)
In addition to our main secret, the grating of the potato, we also have the grating of the zucchini, or more precisely the rubbing of the zucchini on the small grater until it becomes a paste. The combination with onion, egg, flour and spices give it a special flavor that invites you to a healthy meal, and are also very easy to digest.

Method of preparation:
Clean, rinse and fry the zucchini given through the large-mesh grater. Also clean, wash and dry the potatoes and onions. Mix together and drain into a sieve. Add all grated ingredients in a bowl. Add a little flour, oil, and spices. Mix very well, and form meatballs that you flatten. Heat the oil and fry the meatballs. They can also be put in the oven, if you want them with a low fat content.
You will be able to have a hearty and very tasty meal with your loved ones! Good appetite!

See also the recipe for potato meatballs with thyme and garlic:

Potato meatballs are very tasty and filling, so you can eat during Lent, but also at any other time, a healthy and tasty food. Here's what you need:

7 boiled and subsequently grated potatoes, 2 boiled and grated carrots, 1 bunch of green onions, a bunch of parsley or dill, finely chopped, salt and pepper to taste, a pinch of dried thyme (optional), 3 cloves of grated garlic, 50 g breadcrumbs, oil for frying.

The potatoes and carrots are boiled with their skins and after boiling, they are left to cool. After they have cooled, they are peeled and passed through a small grater. In a bowl, mix the potato and carrot composition with finely chopped dill and finely chopped green onions, add salt and pepper to taste, 4 tablespoons of breadcrumbs, grated or crushed garlic, thyme. Mix the ingredients well and form the meatballs. You can make them flat, or you can shape them with a spoon. If you want you can go through breadcrumbs once again.

Fry in a hot pan with a little oil and turn carefully until browned on both sides, then take out on a kitchen napkin to absorb excess oil.
A healthy option would be to put the meatballs in the oven to avoid frying them in oil, but they will come out a little harder and drier.


Zrazy potato stuffed with mushroom & # 8211 the most flavorful and juicy meatballs! So fine and soft that they melt in your mouth!

Potato meatballs with mushroom filling are a very hot, aromatic, rosy and appetizing dish. Found in the traditional cuisine of Poland, Belarus and Ukraine, they enjoy enormous success among both tourists and locals. If you want to diversify your daily menu, these appetizing, filling and very tasty meatballs will surely be successful. Serve them with your favorite cream or sauce and surprise your loved ones with an original delicacy.

Dough INGREDIENTS

INGREDIENTS FOR FILLING

-150 g of fresh mushroom mushrooms

METHOD OF PREPARATION

1. Wash the potatoes. Boil them in a saucepan with water and salt until they are ready. Drain them and make a puree out of them.

2. Mix the mashed potatoes with the egg, flour, salt and ground black pepper. Get a homogeneous mass.

3. Peel and chop the onion. Fry it in a pan with hot oil over medium heat. Stir regularly.

4. Wash and clean the mushrooms. Cut them into slices and add them to the onion pan. Match with salt and ground black pepper. Stir. Fry until the mushrooms are slightly browned. Place the fried onions with mushrooms in a plate. Try to keep the maximum amount of oil in the pan.

5. Give the potato dough a cylindrical shape and pass it through the flour. Cut it into slices, 1.5 cm thick.

6. Form a cake from each portion of the dough and place a portion of the filling strictly in the middle (the edges with oil will stick harder). Glue the edges and form the pate. Flatten it a little. Repeat the process with the other portions of dough.

7. Pass the pies through the flour and fry them in a pan with hot oil on both sides until golden brown (for 2-3 minutes on each side, over medium heat).


Pumpkin meatballs

Ingredient:

  • 2 medium sized pumpkins
  • 2 carrots
  • a small onion
  • 2 eggs, beaten well
  • 3/4 of breadcrumbs
  • half a cup of hazelnuts, chopped
  • a quarter cup of oil

Grate the pumpkins, carrots and onions and drain the excess liquid. Mix the vegetables with the following 3 ingredients: beaten eggs, breadcrumbs and chopped hazelnuts. If the mixture is too wet to form meatballs, add breadcrumbs. Leave the composition in the refrigerator for 30 minutes. The meatballs are formed of medium size. Fry in oil until it turns brown.


Pumpkin meatballs

Ingredient:

  • 2 medium sized pumpkins
  • 2 carrots
  • a small onion
  • 2 eggs, beaten well
  • 3/4 of breadcrumbs
  • half a cup of hazelnuts, chopped
  • a quarter cup of oil

Grate the pumpkins, carrots and onions and drain the excess liquid. Mix the vegetables with the following 3 ingredients: beaten eggs, breadcrumbs and chopped hazelnuts. If the mixture is too wet to form meatballs, add breadcrumbs. Leave the composition in the refrigerator for 30 minutes. The meatballs are formed of medium size. Fry in oil until it turns brown.


Zucchini + potatoes = "Unusual delicacy" recipe from simple ingredients!

Exceptionally tasty pastries with unusually filling & # 8211 delicate and fragrant!

INGREDIENT:

-1 medium zucchini (or 2 small pumpkins)

-1 tablespoon of fermented cream

METHOD OF PREPARATION:

1. Pass the zucchini through a large grater, add salt, mix and let it strain for 10 minutes to drain the liquid.

2. Cut the onion into quarter slices and fry it in the pan with oil until lightly browned.

3. Squeeze the zucchini, transfer it to the pan with the onion and cook the vegetables together for about 5 minutes, until all the liquid evaporates.

4. Add the melted cheese given through the large grater, mix and season the filling with garlic and oregano.

5. Cut the potatoes into pieces, pour water and boil them until they are ready.

6. Pass the potatoes through a sieve, add salt (if you did not add during cooking) and wait for the puree to cool.

7. Add egg, cream and mix, then gradually incorporate the flour and knead a soft, pleasant and slightly sticky dough.

Advice. You can use any dough you like, not necessarily potato.

8. Sprinkle the work surface and the dough with flour, shape a stick and cut it into pieces.

9. Flatten a glue with your fingers, cover half of it with zucchini filling and glue the edges.

10. Fry the pies on a frying pan with oil over medium heat until nicely browned on both sides. Remove them on the absorbent napkin.

Wonderful and very tasty pies. The dough is soft and at the same time crispy on the surface.


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