Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 15 | 60 minuti |
Ingredients
| 250 g | quinoa |
| 150 g | grated cheese |
| 2 | zucchini |
| 2 | eggs |
| 200 g | low-fat white yogurt |
| 1 tablespoon | olive oil |
| 1 tablespoon | lemon juice |
| 2 leaves | mint |
| q.b. | breadcrumbs |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Wash the quinoa to remove the saponin and cook it in 500 ml of boiling water for 20 minutes; drain and leave to cool.
- Grate the courgettes and mix them with the grated cheese, eggs and a pinch of salt.
- Add the quinoa and mix; add the breadcrumbs a little at a time until you get a firm and workable mixture.
- Form balls and flatten them until they are 1 cm high; place them on a baking tray lined with baking paper and cook for 20 minutes at 180°.
- Meanwhile, prepare the sauce by mixing the yogurt with salt and pepper in a bowl.
- Add the chopped mint leaves, oil and lemon juice; mix well and serve with the meatballs.
Rinse the red mullets under running water. Now decide whether to gut them or cook them whole. If you decide to gut them, cut the belly open with scissors ...
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