Vegetable balls with squash hummus

Vegetable balls with squash hummus

Total: 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / people: 807 kcal
, Fat: 45 g
, Carbohydrate: 81 g
, Protein: 18 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potatoes and lentils

500 g sweet potatoes, peeled, cut into approx. 2 cm pieces
80 g red lentils
water, boiling

Vegetable ball mixture

1 tbsp olive oil
1 garlic clove, pressed
2 tsp ginger, finely chopped
1 pack Precooked pumpkin cubes precooked diced squash (approx. 400 g)
1 tin corn kernels (approx. 140 g), drained
100 g panko breadcrumbs or regular breadcrumbs
1 tsp curry powder
1 tsp salt

Herb oil

½ bunch dill
½ bunch peppermint
1 dl olive oil
½ dl water
2 pinches salt

Squash hummus

1 tin chickpeas (approx. 400 g), rinsed, drained
2 tbsp olive oil
1 lemon, use grated zest and 2 tbsp of juice
¾ tsp salt
a little pepper

To fry

50 g panko breadcrumbs or regular breadcrumbs
2 tbsp water
2 tbsp olive oil
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How it's done

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Sweet potatoes and lentils

Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, add the potatoes, cover and cook over a medium heat for approx. 15 mins. until soft, then drain. Cook the lentils in water for approx. 10 mins. (uncovered), drain.

Vegetable ball mixture

Heat the oil in a non-stick frying pan. Sauté the garlic and ginger for approx. 5 mins., leave to cool in a bowl. Add the potatoes, lentils and half of the diced squash, mash with a fork. Add the sweetcorn and breadcrumbs, season, knead by hand until the ingredients form a compact mass. With wet hands, shape into 40 equal-sized balls.

Herb oil

Place the herbs, oil and water in a blending cup, puree until smooth, season with salt.

Squash hummus

In a blending cup, puree the rest of the squash and chickpeas until smooth along with all the other ingredients up to and including the lemon, season.

To fry

Empty the breadcrumbs into a deep dish, brush half of the balls with water, toss in the breadcrumbs in batches, press gently on the crumb coating. Heat the oil in a non-stick frying pan and fry the balls in batches until crispy (approx. 5 mins. per batch).

Good to know
Tip: Use cooked beetroot instead of cooked diced squash.
Note: This vegetable ball recipe serves 8 people. Half of the balls can be frozen. Defrost at least 1 hr. prior to frying. See recipe.

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