Crispy Baked Vegetable Balls

Instructions

1. Step 1

   Heat the oven to 200°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven

2. Step 2

   Put the potatoes and carrots in a saucepan, cover with water, and bring to a boil. Cook for 7 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 160.0 gr Carrot, 800.0 gr Potato

   Cookware: saucepan

3. Step 3

   Add the broccoli and continue boiling until all the vegetables are tender enough to mash.

   Timer: 5 min (fixed)

   Ingredients used: 90.0 gr Broccoli

   Cookware: saucepan

4. Step 4

   Drain the vegetables thoroughly in a colander and let them steam-dry for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: colander

5. Step 5

   Transfer the drained vegetables to a mixing bowl and mash until mostly smooth, leaving only a few small pieces.

   Cookware: mixing bowl, potato masher

6. Step 6

   Mix 15 ml olive oil with the mashed vegetables, then stir in the cornstarch, salt, black pepper, ground red pepper, and garlic powder until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 16.0 gr Cornstarch, 3.0 gr Garlic Powder, 2.0 gr Ground Red Pepper, 15.0 ml Olive Oil, 6.0 gr Salt

   Cookware: mixing bowl

7. Step 7

   Shape the mixture into 30 evenly sized balls and arrange them on the prepared baking sheet with space between them.

   Cookware: baking sheet

8. Step 8

   Brush the balls evenly with the remaining 15 ml olive oil.

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking sheet, pastry brush

9. Step 9

   Bake at 200°C until the undersides are set and beginning to brown.

   Timer: 15 min (fixed)

   Cookware: baking sheet, oven

10. Step 10

    Turn the vegetable balls and bake until golden and crisp around the edges.

    Timer: 12 min (fixed)

    Cookware: baking sheet, oven