Veggie Balls

Lets face it, it's difficult to eat the right amount of fruit and vegetables sometimes. It costs more than the haute cuisine offered up by your local takeaway on the corner and rarely leaves you feeling as satisfied. What's a soggy cucumber got over a ketchuped hot-dog? However, these little balls of veggie goodness most definitely do not feel like an effort to eat. Packed full of flavour plus a load of nutrients they make a great substitute for meat balls in tomato-based sauces or an impressive side-dish just as they are. For those on a low histamine diet simply mix with our red pepper sauce (click here for the link) as pictured below.

Veggie Balls

Ingredients: (makes approx 13 balls)

• 5 oz grated carrot
• 5oz grated potatoes
• 5 oz grated courgette 
• 2.5 oz leek 
• 2 tbsp corn flour 
• 50g crushed tortilla chips 
• 1 tsp crushed peppercorns
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp marjoram
• 1/2 tsp ginger 
• Pinch of salt 

Method:

• Finely chop the leek then grate the carrot, potato and courgette. 
• Spray some olive oil spray on a pan then fry the chopped vegetables on a medium heat for 8-10 minutes. Once cooked place the vegetables into a mixing bowl and add the salt and pepper. Then add the oregano, basil, thyme, majoram and ginger. 
• Once the spices have been mixed in add the corn flour. Meanwhile put the tortilla chips into a freezer bag and use a rolling pin to crush them. Once the spices are mixed in use your hands to mould the mixture into small individual balls then roll each ball in the crushed tortilla chips. 
• Place in the fridge for 20 minutes to help the vegetable balls set before cooking. Preheat the oven to 220 degrees celsius.
• Place the balls on a grill pan with a baking tray underneath and cook for 15 minutes.