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Ingredients
2-3 medium-sized courgettes grated
2 medium-sized carrots grated
2 medium-sized potatoes peeled and grated
1 tablespoon garlic powder
1 cup cornstarch / cornflour
2 Eggs
Salt and pepper to season
For a tomato sauce to serve alongside
3 tbsp olive oil
110g onion, sliced
1 garlic clove, crushed
1tsp caster sugar
2x 400g tins tomatoes
Method
Grate carrot, courgette, and potato. Squeeze out all the excess water.
Combine all the grated vegetables and season with salt and pepper, garlic powder, egg, and cornstarch. Mix well and form into balls (Each ball = 2 tablespoons).
Heat oil in a deep-frying pan over medium heat. Place the vegetable balls into the hot oil and fry until they turn golden brown and crispy (8-9 minutes). Fry them in batches to avoid overcrowding the pan.
Once the vegetable balls are cooked, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Serve the crispy vegetable balls hot with sauce of your liking.
For the tomato sauce
Heat the oil in a saucepan.
Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and golden.
Add the tinned tomatoes to the onion mixture.
Season with sugar, salt and ground pepper.
Cook the tomatoes uncovered for 30 minutes or until the tomato softens.
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