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Baked escarole and mint balls, green delights

baked escarole and mint balls, light, easy and super tasty

Let's take back our luxuriant escarole salad with which we had prepared a delicious and quick Mediterranean Pasta and we make vegetarian balls with a delicate and fresh flavor cooked in the oven, but if you want to indulge in an extra greedy cuddle .. fry them!

For 15 medium escarole balls:

  • 250 gr of escarole salad

  • 2 medium potatoes

  • 4 spoon of grated parmesan or pecorino

  • 1 egg

  • 10 pitted green olives

  • 3-4 basil leaves and 3-4 mint leaves

  • wholemeal breadcrumbs

  • zest of half an organic lemon

  • salt and pepper

  • olive oil

*I put the potatoes but you can replace with 150 grams of bread crumbs softened with water or milk and then squeezed.


Clean and wash the escarole well, blanch it in salted water for 6/7 minutes then drain it well, squeeze it and chop it.

Also cook the potatoes in water or steam and mash them well.

Add the escarole, the chopped olives with the aromatic herbs, the grated cheese and mix well.

Now incorporate the egg, breadcrumbs, lemon zest, a little oil and season with salt and pepper.

Turn on the oven at 180 ° C ventilated.

Prepare an oven plate lined with parchment paper and lightly greased with oil. Start forming the vegetarian balls with your hands, pass them in the breadcrumbs and arrange them on the plate. Drizzle with a drizzle of oil and bake for about 20 minutes, turning halfway through cooking. The last 5 minutes use the grill function so they will be even more crisp.

Serve with a nice crunchy salad or alone as a fingerfood.

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