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Curried vegetable and Gruyère AOP balls

Printable version PDF file

Serves 4

Main course

30 min

5 min


  • 5 potatoes
  • 50g carrots, finely diced
  • 50g celeriac, finely diced
  • 50g peas
  • 50g leek, finely diced
  • 100g Gruyère AOP, diced
  • 200g breadcrumbs
  • 1 egg
  • curry powder
  • salt and pepper


Cook and mash the potatoes.
Sauté all the vegetables in a little olive oil. They should retain some crunch.
Combine the mashed potatoes, vegetables and small cubes of Gruyère AOP.
Add a beaten egg to the mixture.
Season with the curry powder, salt and pepper.

Form the mixture into small balls.
Fry the balls until golden in a frying pan using a little oil. 

Tips and tricks:
These vegetable balls are great served alongside fish, white meat or a salad.