Today I offer some delicious finger food (food to eat with your hands). It will be the first in a long line for attending the photo contest "Italian atmosphere" (see banner at right) for bloggers. Thanks to the cute little plates that have sent me to present the recipes in the coming months I think sbizzarrirò with these creations in miniature.
Today I made three different types of balls, all very light and then baked. They are perfect for an aperitif but also go well with eating a mixed salad (I can not wait to come the tomatoes!).
doses are approximate because I do the meatballs always eye regulator too. Just make sure that the dough is sturdy enough to make the meatballs.
balls in three flavors
meatballs lentils
Ingredients 300 grams of cooked lentils
5
dried tomatoes 1 tablespoon cornstarch 2 tablespoons
chickpea
oil and salt Blend all
ingredients together. Shape into balls and arrange on a baking sheet with parchment paper. If the dough is too soft, add flour. Bake in preheated oven at 180 degrees for 15 minutes.
Meatballs cauliflower
Ingredients
300 grams of white cabbage
150 grams of stale bread 1 tablespoon cornstarch 1 small potato boiled
flour, salt
Soak stale bread in a little milk. Cook the cabbage with steamed potatoes. Place all ingredients in a food processor and mince together. Form the patties with the mixture, arrange in baking pan with parchment paper and bake in preheated oven at 180 degrees for 15 minutes.
meatballs zucchini
2 courgettes 2 small potatoes 100 grams of ricotta
flour 1 tablespoon cornstarch and salt
Grate zucchini raw (cook if they become too watery). Put in the mixer with boiled potatoes and other ingredients. Chop all the meatballs then formed. Arrange in pan cook for 15 minutes at 180 degrees. Do not put them too close together because the mixture tends to swell.
In all recipes cornstarch can be replaced with potato starch or an egg.
If you like to rate them on the page fb "Italian atmosphere finger food area." Thanks!
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