- 3 large potatoes
- 3 cups diced roast pumpkin
- 1 cup peas
- 1 onion
- 2 tbsp ground cumin
- 2 cups breadcrumbs
- 1 cup chopped coriander
- 1 egg
- salt and pepper to taste
- 2 tbsp SuperSprout Broccoli powder
- 1 tbsp SuperSprout Carrot powder
Peel, cut, boil and mash the potatoes.
Chop and fry the onion in a little oil and brown slightly. In a large mixing bowl combine all the ingredients and roll into ten equal sized balls.
Heat a little olive oil in a large fry pan on medium heat and press the veggie balls into egg rings and fry on each side for a couple of minutes until nicely browned.
Serve with sweet chilli sauce and fresh salad in a crusty bread roll.