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!