Zucchini Balls

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

Instructions

1. Preheat oven to 180C.
2. Wash the zucchini and remove the ends, keep the skin on for extra fibres.
3. Finely diced the zucchini in small cubes of about 2 mm.
4. 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.
5. 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.
6. Form golf size balls rolling the batter into your hands,.
7. Place each balls onto a greased cookie sheet. I used 1 tablespoon of oilive oil to rub onto the cookie sheet.
8. Shape the balls until no more batter left. I made 16 balls with this batter.
9. Bake for 20 minutes or until the outside is golden and crispy.
10. Serve immediately with dip of your choice or serve cold in kids lunchboxes.
11. Can be prepared in advance, store the tray with the prepared zucchini balls in the fridge, cover with plastic wrap.
12. Remove wrap and bake before serving.

Original Recipes visit: Zucchini Balls @ sweetashoney.co

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