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Sneaky Veggie Balls with Creamy Lemon-Garlic Dip
50 minServes 4Nutri-Score B€
B
50 min
50 minSneaky Veggie Balls with Creamy Lemon-Garlic Dip
what you need
Ingredients
potatoes (peeled and cut into chunks)Produce500 g
carrots (peeled and sliced)Produce200 g
broccoli (cut into small florets)Produce250 g
olive oil (for brushing or drizzling)Pantry20 ml
cornstarchPantry40 g
garlic powderSpices4 g
paprikaSpices3 g
dried herbsSpices3 g
saltSpices5 g
black pepper (ground)Spices2 g
parsley (finely chopped)Produce15 g
vegan parmesan (grated)Fresh30 g- vegan mayonnaisePantry120 g
- vegan yogurtFresh100 g
lemon (juiced)Produce1 piece
garlic (cloves, finely grated)Produce2 pieces
per serving
Nutrition
222kcal
- Carbs
- 26 g
- Proteins
- 6 g
- Fat
- 11 g
what you’ll use
Tools
Stockpot
Colander- Potato masher
Mixing bowl
Air fryer
Baking tray
step by step
Method
- Step 1
Boil the vegetables
- Bring a pot of salted water to a boil.
- Cook the potatoes, carrots and broccoli until completely soft.
- Step 2
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.
- Step 3
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.
- Step 4
Shape the balls
- With damp hands, roll the mixture into evenly sized balls.
- Place them on a tray and brush lightly with olive oil.
- Step 5
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.
- Step 6
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.
- Step 7
Finish and serve
- Toss the hot veggie balls with the chopped parsley and vegan parmesan.
- Serve immediately with the creamy dip.