Sweet Potato and Split Green Pea Veg Balls

Sweet potato and split green pea veg balls in a spicy tomato sauce with cheesy courgette chips.

There isn’t much that can beat a hearty bowl of (non meat) meat balls (sweet potato, mushroom, mixed seeds and split green peas) in a spicy tomato sauce topped with cheesy courgette matchstick chips.

For the meat balls:

I have a handful of tried and tested veg ball recipes but this one is def one of my favourites

In a food processor blitz the following to a pulp:

1. 1 peel and chopped sweet potato
2. 1 punnet of mushrooms
3. 2 cloves of garlic
4. Transfer to a heated oiled pan and sweat
5. Once cooked through pop into a bowl and set aside

In a seperate saucepan:

1. Cook 1 cup of split green peas
2. Drain and add to the veg mix.

Season with:

• A generous handful of panko breadcrumbs and/or nutritional yeast flakes
• Salt/pepper
• Ground cumin and coriander
• Shake of chilli flakes
• Plenty of mixed seeds. I used pumpkin, chia and sunflower
• Mix up a 3 egg equivalent with an egg replacer or flax seed mix and add.

Combine and roll into individual balls or burgers work great too
Into the oven at 200c for 40-45 min or until golden brown

Tomato sauce:

• Tinned tomatoes
• Salt/pepper
• Chilli flakes
• Splash of Balsamic vinegar
• Shake of coconut sugar
• Bring to the boil, reduce and leave to simmer
• Blend to get a smooth consistency but I prefer it chunky for this dish

For the courgette chips:

1. Chop courgette into chip shape of choice
2. Roll in a mixed bowl of grated Art of Zen Foods​ Violife Prosociano, thyme, salt and pepper
3. Into the oven at 180c for 20 min

Super delicious!
❤️
Louise