Snack
Crispy Veggie Balls with Creamy Vegan Dip
45 minServes 4Nutri-Score B€€
B
45 min
45 minCrispy Veggie Balls with Creamy Vegan Dip
what you need
Ingredients
potatoes (peeled and cubed)Produce500 g
carrots (peeled and chopped)Produce200 g
broccoli (cut into florets)Produce250 g
olive oilPantry30 ml
cornstarchPantry40 g
garlic powderSpices5 g
paprikaSpices4 g
dried herbsSpices3 g
saltSpices5 g
black pepper (ground)Spices2 g
parsley (chopped)Produce15 g
vegan parmesan (grated)Fresh30 g- vegan mayoPantry120 g
- vegan yogurtFresh100 g
lemon (juiced)Produce1 piece
garlic (clove, minced)Produce1 piece
per serving
Nutrition
218kcal
- Carbs
- 26 g
- Proteins
- 5 g
- Fat
- 11 g
what you’ll use
Tools
Stockpot
Mixing bowl- Potato masher
Air fryer
step by step
Method
- Step 1
Boil the vegetables
- Place the potatoes, carrots and broccoli in a stockpot and cover with water.
- Boil until soft and easily pierced with a fork.
- Step 2
Mash and season
- Drain the vegetables well and mash them in a bowl.
- Stir in the cornstarch, garlic powder, paprika, dried herbs, salt and pepper.
- Mix until a firm, moldable mixture forms.
- Step 3
Shape the balls
- Roll the mixture into evenly sized balls with your hands.
- Brush them lightly with olive oil.
- Step 4
Air-fry until crispy
- Place the balls in the air fryer basket in a single layer.
- Air-fry until golden and crispy, shaking the basket halfway.
- Step 5
Make the creamy dip
- Whisk the vegan mayo and vegan yogurt with the lemon juice and minced garlic.
- Season to taste.
- Step 6
Finish and serve
- Toss the warm veggie balls with the chopped parsley and vegan parmesan.
- Serve immediately with the creamy dip.
most cooked first