Mushroom and zucchini meatloaf with raw beetroot salad

Mushroom and zucchini meatloaf with raw beetroot salad

By 2015. March 2. Monday

Are you waiting guests for New Year's Eve? Maybe there are also vegetarians among them? I'm sure everyone will be happy and guests will eat every pieces!

  • Prep Time : 30 minutes
  • Cook Time : 30 minutes



Grate the raw mushrooms and the zucchini on a small hole cheese grater. Place them in a filter bowl, drain them and squeeze out the water of it. Put the mushroom-zucchini mass in a mixing bowl, add the egg, garlic, and season with salt and pepper. If you want to be spicy, you can also add chili peppers.

Add as much breadcrumbs as to have a molded mass. Make small dumplings and roll them in the breadcrumbs to avoid falling apart during the fryin. Fry them in heated oil until golden brown for a few minutes. Grate the ray beetroot on the larger hole.

Prepare salad dressing from lemon juice, olive oil, salt and little chopped fresh dill (frozen dill in winter can be very good for this purpose), miy them and sprinkle into the raw grated beetroot. Serve the freshly fried mushroom meatloaf with this salad.

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