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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
  • water
  • 80 red lentils
  • 500 sweet potatoes
Vegetable ball mixture
  • 1 olive oil
  • 1 garlic clove
  • 2 ginger
  • 1 corn kernels
  • 1 Precooked pumpkin cubes
  • 100 panko breadcrumbs
  • 1 curry powder
  • 1 salt
Herb oil
  • 0.5 dill
  • 2 salt
  • 0.5 water
  • 0.5 peppermint
  • 1 olive oil
Squash hummus
  • 1 chickpeas
  • 2 olive oil
  • 1 lemon
  • 0.75 salt
  • pepper
To fry
  • 50 panko breadcrumbs
  • 2 water
  • 2 olive oil
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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).