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Beetroot and Cheese Meatballs
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
0 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- beetroot400 g
- carrots2 unit(s)
- from potato starch100 g
- feta cheese150 g
- natural yogurt1 unit(s)
- salt q.b.. to taste
- pepper q.b.. to taste
- cumin q.b.. to taste
- breadcrumbs q.b.. to taste
- mint q.b.. to taste
- oil q.b.. to taste
- Peel the beets and carrots, cut them into pieces and cook them in salted water for 15 minutes.
- Once cooked, drain the vegetables and pass them through the pass-vite.
- Season with salt, pepper and cumin.
- Then add 100 g of potato starch and mix well.
- If necessary, add more starch, in order to obtain a malleable preparation. Reserve.
- Cut the feta cheese into 12 cubes.
- Shape the puree into balls, placing a cube of cheese inside each one.
- Pass them through breadcrumbs and arrange them on a tray.
- Place in the freezer to solidify the meatballs a little.
- Place the plain yogurt in a bowl and add chopped mint, salt and pepper. Engage and book.
- Heat the oil and once it is hot, fry the meatballs in it.
- Remove and drain on absorbent paper.
- Serve the meatballs with the yogurt sauce.
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