Zucchini Balls

• Vegetarian

• Produce

  • 1 Garlic clove
  • 3 tbsp Mint, fresh
  • 1 1/2 cup Zucchini, raw

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Salt

• Bread & Baked Goods

  • 1 1/4 cup Panko crumbs, gluten-free

• Dairy

  • 3/4 cup Edam cheese, grated

Found on sweetashoney.co.nz

Description

Ingredients

• 1 1/2 cup finely diced raw zucchini, not peeled (about 1 large zucchini)
• 1 1/4 cup Gluten Free Panko Crumbs
• 1 garlic clove, finely crushed
• 3 tablespoon fresh mint, finely chopped or dried mint
• 3 eggs, size 6
• 3/4 cup grated edam cheese
• Salt, pepper

Directions

• Preheat oven to 180C.
• Wash the zucchini and remove the ends, keep the skin on for extra fibres.
• Finely diced the zucchini in small cubes of about 2 mm.
• Place the small zucchini cubes into a mixing bowl and using a spoon, combine with eggs, garlic, panko crumbs, mint and cheese.Adjust salt and pepper regarding taste.
• It will form a moist batter that comes easily together. If too moist or stick too much to your hands, add slightly more crumbs, 1 tablespoon at a time until you can easily shape balls with your hands. You should not use more than 4 extra tablespoon of gluten free panko crumbs.
• Form golf size balls rolling the batter into your hands,.
• Place each balls onto a greased cookie sheet. I used 1 tablespoon of oilive oil to rub onto the cookie sheet.
• Shape the balls until no more batter left. I made 16 balls with this batter.
• Bake for 20 minutes or until the outside is golden and crispy.
• Serve immediately with dip of your choice or serve cold in kids lunchboxes.
• Can be prepared in advance, store the tray with the prepared zucchini balls in the fridge, cover with plastic wrap.
• Remove wrap and bake before serving.