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


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Sweet potatoes and lentils

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

Vegetable ball mixture

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

Herb oil

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

Squash hummus

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

To fry

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

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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