for 4 person

Sweet potatoes and lentils

500 g	sweet potato, 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 pinch	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

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).

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