Ingredients
- For the Veggie Meatballs:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 medium russet potatoes, shredded
- 2 large carrots, shredded
- 1 clove garlic, minced
- 14 ounces can sweet peas, rinsed and drained
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon chili powder
- 2 tablespoons fresh lemon juice
- 2 teaspoons corn flour
- 1/4 cup plain breadcrumbs, plus more for coating
- 1/4 cup oil (for frying)
- Flour tortillas or pita bread, optional
- For the Yogurt Sauce (optional):
- 1 cup plain yogurt
- 1 clove garlic, minced
- Salt, to taste
- 1/2 teaspoon extra virgin olive oil
- 1/4 teaspoon dried mint
Instructions
- Cook the Vegetables: Heat 2 tablespoons olive oil in a large skillet. Add diced onion and cook for about 2 minutes, or until softened. Add shredded potatoes and shredded carrots, cooking for 5 minutes, stirring frequently. Mix in minced garlic and sweet peas, then season with salt, pepper, and chili powder. Cook for another 3 minutes and remove from heat.
- Prepare the Mixture: Stir in lemon juice, corn flour, and 1/4 cup breadcrumbs. Set the mixture aside to cool.
- Shape the Meatballs: Once the mixture is cooled, shape it into 15 to 20 meatballs. Place the meatballs in the fridge for 20-30 minutes to chill.
- Coat the Meatballs: Place the remaining breadcrumbs in a shallow dish. Roll each chilled meatball in the breadcrumbs, coating it evenly on all sides.
- Fry the Meatballs: Heat 1/4 cup oil in a pan over medium-high heat. Add 4-5 meatballs at a time, cooking for 3 minutes on one side. Turn them and cook for an additional 2-3 minutes, or until golden brown on all sides. Drain the cooked meatballs on paper towels and repeat the process with the remaining meatballs.
- Serve: Serve the crispy vegetarian meatballs with flour tortillas or pita bread, and optionally, with a side of yogurt sauce.
Notes
- For extra flavor, feel free to add fresh herbs like parsley or cilantro to the mixture.
- If you prefer a spicier kick, increase the amount of chili powder or add a dash of cayenne pepper.
- These meatballs can also be baked in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through, for a healthier option.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 meatball
- Calories: 95
- Sugar: 2g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
