Colorful Vegetable Potato Balls from the Oven with Chive Dip

Soft potato balls with finely grated carrot, zucchini and peas, baked golden in the oven and served with a mild chive yogurt dip. They can be shaped the day before and taken along cold in a lunch box.

By yumbelo-Küche · 4 servings · 45 minutes

Ingredients

• 600 g Floury potatoes
• 200 g Carrots
• 1 Stück Zucchini
• 1 Stück Onion
• 150 g Peas, frozen
• 2 Stück Eggs
• 80 g Breadcrumbs
• 50 g Parmesan, grated
• 2 EL Cooking oil
• 250 g Plain yogurt
• 1 Bund Chives
• Salt
• Pepper

Method

1. Wash the potatoes, cook them in a pot of salted water for about 20 minutes, drain, let them steam dry briefly and roughly mash them while still warm.
2. Meanwhile, finely grate the carrots and zucchini and finely dice the onion.
3. Heat the cooking oil in a large pan and sauté the onion, carrots, zucchini and peas over medium heat for about 5 minutes until the vegetables are soft, then let them cool.
4. Mix the mashed potatoes with the vegetables, eggs, breadcrumbs and Parmesan and season with salt and pepper.
5. Shape the mixture into about 12 equally sized balls.
6. Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
7. Place the balls on the tray and bake for about 20 minutes until golden brown.
8. Mix the yogurt with the finely chopped chives and a pinch of salt and serve with the warm balls.