Name: Veggie balls with plantain
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 piece Egg; to taste Celtic sea salt; to taste Black pepper; 10 g Coconut oil; 10 g Zucchini; 5 g Coconut flour; 5 g Arrowroot powder; 1⁄4 Tbsp Fresh parsley; 20 g Plantain

Fruit

Chicken egg

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Side dish

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Paleo

Vegetarian

Veggie balls with plantain

Balls

Remove the skin from the banana and cut the flesh into slices.

Puree the slices of plantain with the egg until smooth.

Stir the zucchini, parsley, coconut flour, arrowroot, pepper and salt through the mixture.

Heat the coconut oil in a saucepan over medium-low heat. When you drop a drop of batter into the pan, it must sizzle and bubble.

Use 2 spoons to form a ball from the batter and drop into the hot oil. Bake 3 balls at the same time.

Turn the balls after a few minutes using a spoon or spatula and then fry them for another 2 minutes on the other side.

The balls should be nice and golden after baking and no longer liquid on the inside. Are they too dark, but still liquid? Then lower the heat a little and fry the balls longer. Are they not turning brown? Then you might turn the heat up a bit!

Serve with guacamole or another dip of your choice.

Veggie balls with plantain

Veggie balls with plantain

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Macros(per serving)

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