Crispy Veggie Balls
These crispy veggie balls are the perfect healthy vegan snack or side Soft savory and packed with vegetables they crisp up beautifully in the air fryer or oven Totally kid friendly and great for meal prep
Equipment
- Large Pot
- Mixing bowl
- Potato masher or fork
- Air fryer or oven
- Baking tray if using oven
- parchment paper optional
Ingredients
Veggies
- 4 medium potatoes peeled and cubed
- 2 large carrots sliced
- 1 cup broccoli florets
Binder
- 2 to 3 tbsp olive oil
- 2 tbsp cornstarch add more if needed
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried herbs such as oregano or Italian blend
Finishing
- 2 tbsp grated vegan parmesan
- 2 tbsp fresh parsley finely chopped
Dip
- 3 tbsp vegan mayo or yogurt
- 1 tbsp lemon juice
- 1 garlic clove grated
- ¼ tsp paprika
- 1 tbsp chopped parsley
Instructions
Boil
- Add potatoes and carrots to a pot of salted boiling water and cook for 8 minutes
- Add broccoli and cook everything for another 4 to 5 minutes until all the vegetables are soft
- Drain well and let them cool slightly
Mash
- Mash the veggies in a bowl until mostly smooth
- Add olive oil cornstarch salt pepper garlic powder paprika and herbs
- Mix well until a soft dough forms
- Add a little more cornstarch if it feels too soft
Shape
- Roll the mixture into small bite-sized balls
- Place on a tray and chill for 10 minutes if you have time
Cook
- Air fryer 200°C or 390°F for 12 to 15 minutes flipping halfway
- Oven 200°C or 400°F for 20 to 25 minutes flipping once
- They should be golden and crisp on the outside
Finish
- Toss the warm balls with chopped parsley and vegan parmesan
- Serve with your favorite dip
Nutrition
Calories: 17kcalCarbohydrates: 1gProtein: 0.4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 0.3mgSodium: 10mgPotassium: 20mgFiber: 0.2gSugar: 0.1gVitamin A: 94IUVitamin C: 4mgCalcium: 9mgIron: 0.1mg