no waste
Preparation : 20 min
Prepare the ingredients:

- Dice the carrots and courgettes very finely.
- Chop the leeks very finely.
- Fry the leeks in 20 g of butter.
- Chop the bread into small cubes and pour into the mixing bowl with the olive oil and the eggs.
- Mix with the leaf attachment until you obtain a fairly homogenous mixture.
- Add the vegetables and curry powder, and mix again.
- Spoon small dumplings of the mixture onto a baking sheet on a tray, then leave to cool in the refrigerator for 30 minutes.
- Roll the balls by hand and place them on a baking tray.
- Spray the surface of the dough balls with olive oil then bake for 8 minutes at 180°C (ideally you should turn them over halfway through cooking).
Chef's tip
TIP 1: For even more flavour, add parsley or coriander.

TIP 2: You can also fry the balls rather than bake them.