Vegan baked mashed potato balls with rice

... from Katerina in Main dishes Visits 9173 7 November, 2020
Vegan balls baked in the oven, made from potatoes, rice, carrots, onions and parsley.

20 min preparation

20-25 min baking

220°C

about 35 pieces

Description


1 Peel and slice the potatoes. Put them to boil (about 20 minutes). Once cooked, drain and set aside.


2 Wash the rice well (so that it does not stick after cooking). Boil it until ready according to the instructions on the package.


3 Grate a carrot and chop the onion. Stew them for about 7 minutes in olive oil.


4 Mash the potatoes well. Add to them parsley, rice, stewed onions and carrots. Season with salt and pepper. Mix well. Try and add more spices if needed.


5 Using a spoon, form balls by making them slightly flat and place them on a tray lined with baking paper. I recommend making them smaller.


6 Bake in a preheated 200 degree oven for about 40 minutes until the lean potato meatballs with rice acquire a light golden crust.

Comments

Leave comment

Will not be published anywhere.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

See also

Creamy mushroom sauce made by cream cheese, sour cream, parmesan and mozzarella (yellow cheese or cheddar). You can serve it with rice (white, brown, black or red), quinoa or bulgur.

Creamy mushroom sauce with cream cheese and sour cream

Creamy mushroom sauce made by cream cheese, sour cream, parmesan and mozzarella (yellow cheese or cheddar). You can serve it with rice (white, brown, black or red), quinoa or bulgur.

Recipe
Stuffed zucchini (or boats) with feta cheese and tomatoes, baked in the oven or in short - one of my favourite summer dishes. I love that this recipe also uses the insides of the zucchini, resulting in a very tasty and light dish.

Stuffed zucchini (or boats) with feta cheese and tomatoes

Stuffed zucchini (or boats) with feta cheese and tomatoes, baked in the oven or in short - one of my favourite summer dishes. I love that this recipe also uses the insides of the zucchini, resulting in a very tasty and light dish.

Recipe

My Taste For Living