Vegetable based or bean based 'meatballs' fall out of the limelight all the time as they are deemed old fashion, but give it another name and its Amazing...
This way of making vegetarian meatballs with mashed beans, shredded vegetables, fresh herbs, cheese and binded with both breadcrumbs and egg can be found in many old cookbooks from the 1960s to the 1990s.
And now even in new cookbooks. Except there is a difference.
Gussy it up a little by adapting and modernising these vegetable balls further with trendy beans or lentils like Puy lentils,spices like zaatar or sumac and whipped up feta cheese and then call it 'airy fairy cloud balls' and pretend you have created a new innovative recipe. Give yourself a pat on the back and marvel at your genius.
I won't be doing that, I have been making old fashioned 'mush and mash it up' vegetable and bean based 'meatballs' for as long as I have been cooking.
Most of the vegetable meatball recipes that I have been making have been inspired by cookbooks written by Queen of vegetarian cuisine in the UK Rose Elliot, who sadly seems to have fallen out of favour with people following so-called hip trendsetters, but most trends are rooted in the past and people have really short memories.
I am sharing these bite sized Courgette morsels with Treat Petite hosted by The Baking Explorer and CakeyBoi as they can be served as part of a finger buffet. To cook, either pan fry in a little olive oil, or spray some oil over them and bake in the oven until crisp. Eat immediately.