POTATO AND TOFU MEATBALLS

2 medium potatoes

50 gr. Natural tofu

2 carrots

2 zucchini/courgettes

A little salt

Spring onion (or leek)

1 spoonful of mustard

Breadcrumbs

2 spoonfuls of chickpea flour

Herbs of choice (or spices)

Grate, or finely cut, the vegetables and cook in a pan with a little oil and salt. Drain the excess water and whisk the vegetables with the tofu.

Now add the chickpea flour, if being used the breadcrumbs and the nutritional yeast (this is to add flavour and is inactive). Add the salt, pepper and add a spoonful of sweet mustard.

Leave to rest in the fridge for about 2 hours to allow the mixture to become more dense.

Now you can form your meatballs and place in the oven at 180°C after having spread some oil on top. They will cook in about 20 -25 minutes.

You can also fry in plenty of seed oil or simply cook in a pan (with extra virgin olive oil covering the end of the pan).