Ever find yourself with a pantry full of vegetables which need using up and a lack of meal inspiration? I know I sometimes do. These veggie balls are a great recipe for these situations, as they can easily be adapted to incorporate veggies you have to hand!
It's also great if you have fussy children (or partners) as I managed to use up parsnips and beetroot in mine which my boyfriend wouldn't usually eat (hehhe).
Ingredients: (makes around 54 small balls)
1 tin (400g) Butter beans, drained
75g gram flour
1/2tsp Garlic granules
1tsp Garam masala
Salt and Pepper
Preheat oven to 180C and line two baking trays with parchment paper.
Grate and peel the potatoes, carrots, parsnips and beetroot and add into a food processor with the remaining ingredients.
Blitz until a smooth(ish) paste forms and then shape into balls 1tbsp at a time. (alternatively you can make this into burgers/koftas etc. by shaping anyway you want). The mixture will be quite wet.
Bake in the oven for 20minutes until they have firmed up. Then fry in a pan with some oil to crisp.
Serve immediately with a pasta sauce and spaghetti (in this case I made courgette spaghetti and a basil tomato sauce). Alternatively, have in wraps with tahini and salad, or with couscous, or make into burgers. The perks of these veggie balls is that they are extremely versatile!
Store excess in an airtight container in the fridge for up to 5days (or in the freezer for 2 months) prior to frying.