Vegetable meatballs

A delicious, vegetarian alternative to meatballs. At the same time a possibility to accommodate vegetable portions. You can prepare the vegetable meatballs with non-flatulent types of cabbage such as cauliflower, but also with carrots, peas, corn or zucchini.

Preparation

1

You first have to clean the broccoli, then wash it and then divide it into florets. Cook the florets in the vegetable broth for 10-15 minutes until soft. Pour off the remaining broth and grate the cheese. Now mix the broccoli florets with the eggs and cheese.
2

Add the Kölln spelled flakes and form about 10 meatballs from the mixture. You heat the Mazola® rapeseed oil in a pan and fry the meatballs in it. Preparation time: approx. 45 minutes
3

A herb curd goes well with this: stir the low-fat quark with 1-2 tablespoons of whole milk until smooth. Fold in the herbs.

Author: Peter Kölln

Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)

Ingredients for 10 pieces:

1 Head

broccoli

125 ml

Vegetable broth

Eggs

100 G

mild cheese (e.g. butter cheese)

50 G

Kölln Organic Spelt Flakes Tender

1-2 EL

Mazola® rapeseed oil

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Ingredients

Serving(s)

Ingredients for 10 pieces:

1 Head

broccoli

125 ml

Vegetable broth

Eggs

100 G

mild cheese (e.g. butter cheese)

50 G

Kölln Organic Spelt Flakes Tender

1-2 EL

Mazola® rapeseed oil