Vegetarian

Courgette Balls with Potato Salad

Vegetarian
Salad
Portions2 peopleChangeTiming 33 minsView
Ingredients12 IngredientsViewSwitzerland60 % localView
  • 2  courgettes
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  • 1  teaspoon dried dill
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  • 1  teaspoon dried oregano
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  • 2  eggs
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    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 2  grams garlic powder
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  • 60  grams gouda
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 500  grams potatoes
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    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 0.75  teaspoon salt
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  • 3  scallions
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  • 4  tablespoons sunflower oil
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  • 60  grams wheat flour
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  • 4  tablespoons white wine vinegar
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Preheat oven to 190 degrees Celsius
Line a baking tray with baking parchment
Wash 2 courgettes, grate them onto a clean kitchen towel and squeeze out as much water as possible
Add the grated courgettes, 0.5 teaspoon salt, 1 teaspoon dried oregano and 2 grams garlic powder into a large bowl
Crack 2 eggs into the bowl and grate 60 grams gouda into it
Add 60 grams wheat flour and 1 teaspoon dried dill to the bowl and mix the batter until it is well combined
Form the batter into balls of around 5 cm (with the help of an ice cream scoop) and place them on the baking tray
Bake the courgette balls for about 25 minutes until golden brown
Peel 500 grams potatoes and chop them into pieces of about 3 cm
Add the potatoes into a medium-sized saucepan, cover them with water and heat up until the water is boiling
Boil the potatoes over medium heat for about 15 minutes
Wash 3 scallions and finely slice them
Add 4 tablespoons sunflower oil, 4 tablespoons white wine vinegar, 0.25 teaspoon salt and the scallions into a medium-sized bowl and mix the sauce until well combined
Drain the potatoes with a colander, place them into the salad bowl and toss the salad
Serve the courgette balls with potato salad in plates
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Courgette Balls with Potato Salad

Courgette Recipes

Several zucchini balls and potato pieces arranged on a green plate
Timing 33 mins
Portions2 people
Ingredients12 Ingredients

Ingredients

  • 2  courgettes
  • 1  teaspoon dried dill
  • 1  teaspoon dried oregano
  • 2  eggs
  • 2  grams garlic powder
  • 60  grams gouda
  • 500  grams potatoes
  • 0.75  teaspoon salt
  • 3  scallions
  • 4  tablespoons sunflower oil
  • 60  grams wheat flour
  • 4  tablespoons white wine vinegar

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Tools

  • 1 medium-sized saucepan
  • 1 oven
  • 1 cutting board
  • 1 ice cream scoop
  • 1 knife
  • 1 colander
  • 1 large bowl
  • 1 medium-sized bowl
  • 1 baking tray
  • 1 baking parchment
  • 1 towel

Courgette Balls with Potato Salad

Courgette Recipes

Instructions

Preheat oven to 190 degrees Celsius
Line a baking tray with baking parchment
Wash 2 courgettes, grate them onto a clean kitchen towel and squeeze out as much water as possible
Add the grated courgettes, 0.5 teaspoon salt, 1 teaspoon dried oregano and 2 grams garlic powder into a large bowl
Crack 2 eggs into the bowl and grate 60 grams gouda into it
Add 60 grams wheat flour and 1 teaspoon dried dill to the bowl and mix the batter until it is well combined
Form the batter into balls of around 5 cm (with the help of an ice cream scoop) and place them on the baking tray
Bake the courgette balls for about 25 minutes until golden brown
Peel 500 grams potatoes and chop them into pieces of about 3 cm
Add the potatoes into a medium-sized saucepan, cover them with water and heat up until the water is boiling
Boil the potatoes over medium heat for about 15 minutes
Wash 3 scallions and finely slice them
Add 4 tablespoons sunflower oil, 4 tablespoons white wine vinegar, 0.25 teaspoon salt and the scallions into a medium-sized bowl and mix the sauce until well combined
Drain the potatoes with a colander, place them into the salad bowl and toss the salad
Serve the courgette balls with potato salad in plates