Spiced Garlic And Herb Doughballs

Full recipe available here.

Ingredients

For the dough balls:
400g floury potatoes, peeled and diced
1 large carrot, grated
1 small red pepper, finely chopped
100g sweetcorn (fresh or thawed)
3 spring onions, finely sliced
3 tbsp fresh parsley, chopped
2 tbsp fresh coriander, chopped
2 tbsp nutritional yeast
2 tbsp cornflour
1 tsp garlic granules
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp chilli flakes (optional)
Salt and pepper, to taste
Olive oil spray or drizzle, for baking

For the creamy garlic & herb dip:
150g plain vegan yoghurt
1 tbsp lemon juice
1 tbsp parsley or coriander, chopped
½ tsp garlic granules
Salt and pepper, to taste

For the red pepper dip:
1 roasted red pepper
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp maple syrup
½ tsp chilli flakes
Salt and pepper, to taste

To serve:
Salad leaves (optional)

Method

1. Boil the diced potatoes in salted water for 12–15 mins until fork-tender. Drain and mash until smooth. Let them cool slightly.

2. In a large bowl, combine the mash with carrot, red pepper, sweetcorn, spring onions, herbs, nutritional yeast, cornflour, spices, salt and pepper. Mix well — the mixture should hold its shape.

3. Shape into 16 small balls, place on a lined baking tray, and spray or drizzle with olive oil.

4. Bake at 200°C (180°C fan) for 25–30 mins, turning halfway through, until golden and lightly crisped. Grill for 2–3 mins if you want extra crunch.

5. For the creamy dip, stir all ingredients together until smooth and seasoned to taste.

6. For the red pepper dip, blend all ingredients until silky. Adjust chilli or sweetness as preferred.

7. Serve the warm dough balls with both dips and a handful of salad leaves if using and enjoy!