Boil the vegetables

• Bring a pot of salted water to a boil.
• Cook the potatoes, carrots and broccoli until completely soft.

Mash the vegetables

• Drain the vegetables well and let them steam off excess moisture.
• Mash everything together until smooth with a few small pieces left for texture.

Season and bind the mixture

• Add the garlic powder, paprika, dried herbs, salt and pepper to the mash.
• Stir in the cornstarch until the mixture holds together and is easy to shape.

Shape the balls

• With damp hands, roll the mixture into evenly sized balls.
• Place them on a tray and brush lightly with olive oil.

Air-fry or bake until golden

• Air-fry the balls at 200 °C, shaking the basket halfway, or bake them on a lined tray at 200 °C, turning once.
• Cook until deep golden and crispy outside.

Make the creamy lemon-garlic dip

• Mix the vegan mayonnaise and vegan yogurt in a bowl.
• Stir in the lemon juice and grated garlic, then season to taste.

Finish and serve

• Toss the hot veggie balls with the chopped parsley and vegan parmesan.
• Serve immediately with the creamy dip.