Vege Balls with Sesame Zoodles

A plant-based alternative to meatballs, veggie balls are delicious baked or fried. If you don’t have a spiraliser tool to make the zoodles (zucchini noodles), simply finely slice or even grate the courgettes instead.

½ cup quinoa, rinsed well in cold water 2 medium agria potatoes, peeled and

quartered

3 spring onions, finely chopped

1 red capsicum, deseeded and

finely chopped

200g button mushrooms, finely chopped 3 cloves garlic, crushed

Handful fresh parsley, finely chopped 1 teaspoon smoked paprika

Pinch of chilli powder

4 courgettes, spiralised

Sesame oil

Black and white sesame seeds, to garnish Sriracha chilli sauce, to serve

Add the quinoa to a large pot of boiling water, turn down the heat and simmer for 7-9 minutes until just tender to the bite. Drain well and set aside.

Cook the potatoes in a pot of salted, boiling water for 5-10 minutes, or until very tender. Drain the potatoes, place in a large bowl and mash.

Preheat the oven to 200°C and grease a baking tray.

Heat 2-3 tablespoons olive oil in a large frying pan, add the onions, capsicum and mushrooms and sauté for 5-10 minutes until tender. Add to the mashed potatoes along with the quinoa, garlic, parsley and spices; mix well to combine. Taste and adjust seasoning with salt and pepper.

Use damp hands to form the mixture into balls and place on the prepared baking tray. Bake for 20-25 minutes until browned. Alternatively, pan-fry in a little oil until golden brown all over.

Steam the spiralised courgettes for 3060 seconds and drizzle with sesame oil.

Serve the veggie balls and zoodles scattered with sesame seeds and with chilli sauce on the side. Serves 4