You will need:
- 2 boiled potatoes
- 2 zucchinis (courgettes)
- 300g mushrooms (I used chanterelles)
- 4 tbsp Parmesan cheese
- 1 egg
- Salt
- Pepper
- Parsley
- Bread crumbs
To begin, grate the zucchini finely.
Transfer to a sieve and allow excess liquid to drain.
Next, boil the potatoes in their skins.
Then, peel and mash them to a puree consistency.
Wash and finely chop the mushrooms.
Sauté the mushrooms in a small amount of olive oil for approximately 15 minutes.
Now, combine all the ingredients. Add salt and pepper to taste.
Before mixing all the ingredients, make sure the zucchini and mushrooms have been drained of any excess liquid.
Now, shape the mixture into meatballs.
Coat each meatball with breadcrumbs and place them on a baking sheet.
Bake in the oven until they turn golden brown.
