Welcome to the twenty-ninth edition of our column #ZeroSprechiincucina, created to transform waste into valuable ingredients for new recipes. We often throw away parts of vegetables that, instead, can be recovered and enhanced in the kitchen, helping us to reduce food waste. The less-used parts of vegetables are in fact rich in fiber, vitamins and minerals that are essential for our well-being.
Are you ready to discover today's featured ingredient? 🥁
Pea pods!
When shelling fresh peas, their pods are discarded. Yet they are a valuable source of fiber, vitamins and minerals, as well as containing a delicate, sweet flavor that lends itself to many preparations. To reduce waste and give new life to these scraps, today we offer a tasty and simple recipe: pod and potato patties.
Meatballs of pods and potatoes
A tasty and sustainable dish, perfect for recovering pea pods in creative ways.
Ingredients:
- 350 g of pea pods
- 2 medium red potatoes
- 3 tablespoons of pea flour
- Breadcrumbs to taste.
- Extra virgin olive oil q.b.
Preparation:
- Wash the pods thoroughly and steam them until soft.
- Puree them to remove the tougher filaments and obtain a smooth cream.
- Meanwhile, boil the potatoes until well done, then mash them with a fork.
- Combine the pod pulp with the potatoes and add pea flour to give consistency to the mixture.
- Add breadcrumbs a little at a time until the mixture is workable.
- Form patties and cook them in a pan with a drizzle of extra virgin olive oil until golden brown.
These meatballs are perfect as a main course and also as an appetizer, served with a fresh yogurt sauce or a vegetable mayonnaise.
