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Vegetable balls with squash hummus
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 807
  • Fat about 45g
  • Carbohydrates about 81g
  • Protein about 18g
This is needed
This is needed for 4 people
Sweet potatoes and lentils
  • 500 g sweet potato, peeled, cut into approx. 2 cm pieces
  • 80 g red lentils
  • water, boiling
Vegetable ball mixture
  • 1 tbsp olive oil
  • 2 tsp ginger, finely chopped
  • 1 tin corn kernels (approx. 140 g), drained
  • 1 pack Precooked pumpkin cubes precooked diced squash (approx. 400 g)
  • 1 garlic clove, pressed
  • 100 g panko breadcrumbs or regular breadcrumbs
  • 1 tsp curry powder
  • 1 tsp salt
Herb oil
  • 0.5 bunch dill
  • 0.5 bunch peppermint
  • 2 pinches salt
  • 1 dl olive oil
  • 0.5 dl water
Squash hummus
  • 1 lemon, use grated zest and 2 tbsp of juice
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • a little pepper
To fry
  • 50 g panko breadcrumbs or regular breadcrumbs
  • 2 tbsp olive oil
  • 2 tbsp water
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And that's how it's done
And that's how it's done
Sweet potatoes and lentils
Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, add the potatoes, cover and cook over a medium heat for approx. 15 mins. until soft, then drain. Cook the lentils in water for approx. 10 mins. (uncovered), drain.
Vegetable ball mixture
Heat the oil in a non-stick frying pan. Sauté the garlic and ginger for approx. 5 mins., leave to cool in a bowl. Add the potatoes, lentils and half of the diced squash, mash with a fork. Add the sweetcorn and breadcrumbs, season, knead by hand until the ingredients form a compact mass. With wet hands, shape into 40 equal-sized balls.
Herb oil
Place the herbs, oil and water in a blending cup, puree until smooth, season with salt.
Squash hummus
In a blending cup, puree the rest of the squash and chickpeas until smooth along with all the other ingredients up to and including the lemon, season.
To fry
Empty the breadcrumbs into a deep dish, brush half of the balls with water, toss in the breadcrumbs in batches, press gently on the crumb coating. Heat the oil in a non-stick frying pan and fry the balls in batches until crispy (approx. 5 mins. per batch).