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485 kcal
40 min.
Recipe for Cauliflower Meatballs with New Potatoes and Tomato Salad
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Unlock Fitatu PremiumNaN g
485 kcal
1 kcal
485.3
14.3g
20.6g
61.2g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- New potatoes3× portion (540 g)
- Tomato13× slice (260 g)
- Cauliflower4× floret (200 g)
- Water6.5× tablespoon (65 ml)
- Chick pea flour2× tablespoon (30 g)
- Chives, fresh5× tablespoon (25 g)
- Olive oil2× tablespoon (20 g)
- Oats3× teaspoon (15 g)
- Flax seeds1× tablespoon (10 g)
- Linseed oil2× teaspoon (10 g)
- Dill, fresh1× teaspoon (3 g)
- Salt3× pinch (1.5 g)
- Pepper, black0.5× pinch (0.5 g)
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How to make Cauliflower Meatballs with New Potatoes and Tomato Salad
1. Grate the cauliflower or grind it in a food processor into small "rice" pieces. Grind the oats and flaxseeds as well.
2. In a bowl, mix the cauliflower, chickpea flour, oats, flaxseeds, salt, and pepper. Finally, add warm water and olive oil, mixing everything together. The mixture should form a dough from which you can shape meatballs. If it’s too thick, add a little more warm water (gradually, one tablespoon at a time).
3. Shape small balls, about the size of a walnut, using wet hands, and place them on a baking sheet lined with parchment paper. Bake at 190°C for 25 minutes.
4. In the meantime, cook the potatoes until soft in salted water.
5. Cut the tomato into eighths and place in a bowl. Add chopped chives, linseed oil, salt, and pepper. Mix everything together.
6. Serve the meatballs with the boiled potatoes and the fresh tomato salad.
7. Garnish with chopped fresh dill.
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