Baked Veggie Balls
Getting the recommended number of serves of vegetable per day can seem challenging. Snacking on a few of these baked veggies balls is an easy way to boost your intake. They're great as a stand-alone snack, or make a tasty addition to salads or wraps.
Makes: 20 balls
Prep time: 20 mins
Cook time: 30 mins
Ingredients:
1 medium sweet potato, grated
1 medium white potato
1 cup frozen peas, thawed
1 cup chickpea flour
1⁄2 tsp turmeric
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 Tbsp cumin seeds
1 Tbsp sesame seeds
Method:
- Preheat oven to 200°C and line a baing tray with a silicon baking mat or baking paper.
- Place the grated vegetables into the food processor and pulse a few times - you don't want them puréed, just broken down a little.
- Add the remaining ingredients and pulse until well combined, using the spatula to scrape down the sides of the processor bowl as required.
- Take about 2 tablespoons of mixture, roll into balls and place on the baking tray.
- Transfer the tray to the oven and bake for 30 minutes, rotating the balls half way through.
- Remove from the oven, transfer to a wire cooling rack and allow to cool slightly before serving. Or cool completely before storing in an airtight container in the fridge.