Zucchini with potato balls

Ingredients

• 1 large zucchini (or 2 medium)
• 10-12 starchy potatoes (about 1.2 kg)
• 40 g vegan butter
• Pepper
• Salt
• 1 tablespoon chickpea flour
• 2 tablespoons water

Missing an ingredient?

• What to use instead of zucchini
• What to use instead of vegan butter
• What to use instead of potatoes
• What to use instead of black pepper

Instructions

1. Peel the potatoes, boil them until tender, drain them and let them dry well.
2. Mash them with a fork and add salt, pepper, 15 g of the vegan butter and the chickpea flour whisked with the water.
3. Preheat the oven to 200°C (400°F). Shape balls the size of a small orange, put them on a baking sheet with the rest of the vegan butter, melted, brush them with it and brown them in the oven.
4. Meanwhile, cook the whole zucchini until tender (20-30 minutes). Peel it, cut it into 4 cm slices, remove the seeds and dry the slices in the oven for a few minutes.
5. Season the slices with salt and pepper, put a potato ball in the center of each one and serve with tomato sauce or another sauce.

Nutrition facts

Approximate, per serving (about 354 g). Calculated with data from USDA FoodData Central.