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VEGETABLE CUPCAKES

Vegetable meatballs with barley flour

Fragrant and crispy meatballs full of fresh vegetables, softened by the slightly nutty taste of barley flour. Thanks to the combination of carrots, zucchini and aromatic spices, these meatballs are light but at the same time filling. Barley flour gives them a rustic texture and nutritional value, while serving as a healthier alternative to classic breadcrumbs. Ideal as a vegetarian main course, salad side dish or tasty snack. Also great with yogurt dips, fresh herbs or as a filling for a homemade burger.

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INSTRUCTIONS

  • 1.Prepare the vegetables: Coarsely grate the carrots, zucchini, and onion. Salt the zucchini (or potato) a little and let the water drain, then squeeze it well.
  • 2.Mixing the ingredients: In a bowl, combine the grated vegetables, eggs, crushed garlic, spices, and barley flour. Mix until you have a sticky, pliable dough. If it is too thin, add a little more flour.
  • 3.Shaping and frying: Form small patties and fry them in a pan over medium heat until golden brown on both sides (about 3-4 minutes per side). For a healthier version, you can also bake them in the oven at 180°C for about 20-25 minutes (on baking paper, drizzled with oil).

INGREDIENTS

  • 2 larger carrots
  • 1 small zucchini (or potato)
  • 1 onion
  • 2 cloves of garlic
  • 1 egg
  • 4–6 tablespoons barley flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon marjoram or thyme

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