zucchini ricotta polpette - keto GF test recipe

800 grams  zucchini shredded, salted and drained - used 420 grams which were 3 medium zuc drained
100 grams parm or asiago
80   grams ricotta
1 egg
250 grams almond flour
salt
pepper
herb - thyme
sprinkle of nutmeg


place the parm cheese 



















ORIGINAL AMOUNTS:
100 g Parmesan cheese to be grated
80 g Ricotta vaccine
Other
Breadcrumbs 30 g
Thyme 5 g
Organic eggs 1
Courgettes 800 g