Val's Vegetable Balls

" Having an allergy to meat, over the years I have created lots of vegetarian recipes. My mother also influenced my cooking, as she had to cater for the only vegetarian in the family. I am an English teacher and freelance writer living in Venice, Italy. Born in British Guyana I moved to London in 1962, married a Venetian and transferred to Italy in 1995. Both my husband and I love cooking and we create many unusual recipes together." Valli

• 2 pounds peeled potatoes
• 1 pound bag frozen mixed vegetables (including beans)
• 1 teaspoon fenugreek (spice similar to fennel seeds)
• 1/2 pound chickpea flour
• Vegetable oil for frying. (I prefer sunflower which is lighter).
• Salt and pepper to taste

METHOD

Boil the potatoes to a firm consistency. Drain and leave to cool.

Boil vegetables according to package directions. Do not overcook. They should not be mushy. Drain and set aside to cool.

When potatoes and vegetables are cold put into a large bowl. Slowly sprinkle on fenugreek and mix well. Next add chickpea flour in small quantities and mix well.

When all ingredients are well combined, heat vegetable oil. Using a tablespoon, scoop up some of the mixture and drop into hot oil. (I find it easier to use a smaller teaspoon to push mixture from tablespoon into oil). Cook 6-8 balls at a time depending on size of pan. They only need 1-2 minutes on either side until they become golden brown.

When cooked remove and drain on kitchen paper.

Tips: These delicious balls can be served on their own (hot or cold) as a snack, with salad as an starter or as a side dish with a main meal like curry and rice. NB: They can only be reheated in a microwave or in a dry frying pan.

Serves: Generous servings for 6 people.

this recipe from www.inmamaskitchen.com

Contributor: Valli Boldini

 

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