CHICKEN AND PARSLEY MEATBALLS WITH ZUCCHINI AND POTATO RÖSTI

The heat is on here and I am not prepared at all, I had completely forgotten what it feels like to sweat all over the body. But I like it so far, there is a certain feeling of carelessness to it and a promise of relax so let's hope it is a true feeling. Yesterday I made a gigantic effort and managed to stay on a sun chaise for five hours with a book, it was almost scary how easy it was after a while and I definitely could get used to it , hmm I think I will make that my major aim of this summer. OK, yes, I will, I will so I have to go now, the sun chaise and book is calling me, so sorry but when duty calls....

CHICKEN AND PARSLEY MEATBALLS WITH ZUCCHINI AND POTATO RÖSTI
4 servings

chicken meatballs:
500 g/ 1,1 lb chicken breast, minced
1 egg
4 tblsp parmesan, freshly grated
1-2 tblsp parsley, finely chopped
1-2 tblsp breadcrumbs, if needed
salt
pepper

zucchini and potato rösti:
4 medium potatoes
4 medium zucchini
salt

extra-virgin olive oil

- Mix the minced chicken with egg, parsley, parmesan, a good pinch of salt and if needed the breadcrumbs, mix well and roll the balls.

- Fry the meatballs in olive oil until golden.

- Grate the potatoes and the zucchini on a metal grater or in a food processor, I prefer when they are not grated too finely (help! what is the right expression for this??) because the rösti seem to keep together better like that. Add salt and mix the vegetables

- Heat up olive oil in a non-stick pan and put 1/4 of the grated vegetables in it, flatten it out and fry on fairly high temperature on both sides until you have a golden zucchini and potato pancake. Do the same with the other 3 parts of the vegetable mix.

- Serve the chicken meat balls on the rösti with salad on the side.