Vegetable balls - Garden in multiple textures
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Vegetable balls

Wasting too many vegetables?

You might think that aging or leftover vegetables are of little use in making a good dish.

This Vegetable Balls recipe by Igles Corelli‚Ä® from Ristorante Atman, Lamporecchio is part of the 'Garden in multiple textures' recipe.

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30 Min.
Chefs Special


Serves 6
3 medium potatoes
2 eggs
200g vegetables, chopped: green beans, zucchini, chioggia beets, spinach
50g grated parmesan
100g breadcrumbs
Extra-virgin olive oil


Boil whole, unpeeled potatoes in salted water (ratio: 375g salt per litre). Peel and mash potatoes.

Heat up some olive oil and cook chopped vegetables.

Put the vegetables into a bowl and add potatoes, eggs, cheese, chopped herbs, salt and pepper.

Mix through.

Shape the mixture into small balls.

Roll them in breadcrumbs.

Fry the balls in oil and dry on paper towels. Season with salt.

Enjoy with salad or other vegetables.