Clean the vegetables and cut them into cubes.
Steam them for 10 minutes.
Grind them in a mixer, add the egg, salt, paprika and mix once more.
Place the vegetables in a bowl and add the breadcrumbs and the marjoram, finely grind and leave it in a cool place for 30 minutes.
Grind the rolled oat in the mixer.
Take the vegetable paste and form some meatballs, then rub them in the grinded oat.
Place the meatballs in a bake pan lined with greaseproof paper and add a few drops of olive oil.
Cook them in the oven at 200C for 15 minutes turning them after 7 minutes to get them golden on both sides.