vegetarian balls ideal for serving with pasta or rice with a tomato sauce or eat on their own as a snack dipped in hummus for example.
Ingredients
*For the balls*
2 medium sized courgettes, peeled and grated
1 medium sized carrot, peeled and grated
1 onion, diced into small pieces
1 tbsp oil (I used olive)
30g breadcrumbs
20g ground almonds
30g grated parmesan
30g grated mature cheddar
1 egg beaten
1 tsp cumin
1 tsp crushed garlic
1 or 2 grinds of black pepper
*For the pasta sauce*
2 large red peppers, deseeded and chopped into medium sized pieces
1 onion chopped into 8
2 tsp crushed garlic
2 tbsp olive oil
1 tin of chopped tomatoes with basil
*To serve*
Enough spaghetti to serve the people who are eating
grated cheese to garnish
Instructions
Method
Pre-heat the oven to 190oc / 170oc (fan)
Place the peppers, onion, garlic and oil into a baking tray and roast for about 25-30 minutes until soft but not burnt!
Meanwhile heat the oil and garlic in a pan over a moderate heat and cook the onions for about 5 minutes until translucent and then add the courgette and carrots and cook gently and slowly for about 15 minutes until all the veg has softened.
Once cooked, if there is a lot of liquid (there wasnt for me) drain off the excess and allow to cool
In a mixing bowl add all the other ingredients required to make the balls and then add the cooled onion, carrot and courgette mixture.and mix to combine all the ingredients.
Lightly grease a baking tray and then make 16 balls from the mixture using your hands and place on the tray,
Once the time is up on the roasted peppers and onions, remove and lower the oven to 180oc / 160oc (fan) and put the balls into the oven. They will need about 20 minutes to cook
Place the peppers and onion into a blender and pour over the tomatoes and the pepper. Blitz for a few minutes to makea sauce. Pour into a pan ready to use shortly
Cook the spaghetti according to the pack instructions - allowing them to be ready at the same time that the balls will be cooked. Once the pasta is cooked, drain and then stir through the tomato sauce and keep warm over the lowest setting while you grate your cheese
Plate up by dividing the food between your 4 plates/bowls and top with the grated cheese
And that is it!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/09/cheesy-courgette-carrot-balls-roasted-red-pepper-pasta-sauce-vegetarian.html