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Vegetable balls

Green salad


Total: 50 min


20 min


30 min


1 serving
  • 80 g potato
  • 1 Carrots
  • 0.5 celery stalk
  • 0.5 Leek whites
  • 50 g Lettuce
  • 10 g Butter
  • 1 teaspoon Crème fraîche half fat
  • 1 teaspoon Parsley
  • 0.5 teaspoon Paprika
  • 5 mL White wine vinegar
  • 15 mL Olive oil
  • 15 mL Vegetable oil
  • 15 mL cider vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Finely slice the carrot, celery and leek and stir-fry them in butter over low heat.
  • Meanwhile, cook the potatoes in salted boiling water for 20 minutes and crush them to obtain a purée.
  • When the vegetables are tender, add them to the mash.
  • Add the parsley, paprika, cream, white vinegar, salt and pepper.
  • Divide into balls the size of a golf ball.
  • Heat the vegetable oil in a sauté pan and fry the balls for 10 minutes over high heat.
  • In the meantime, prepare the vinaigrette by emulsifying olive oil and apple cider vinegar, and season the salad.
  • Serve the vegetable balls along with the green salad.

Recipe tips

  • No food is forbidden! By itself, no food is good or bad, it is all a question of variety and balance.