Vegetable balls with squash hummus

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 807 Kcal, 18g Protein, 81g Carbohydrates, 45g Fat


  • Sweet potatoes and lentils
  • 500 g sweet potato, peeled, cut into approx. 2 cm pieces
  • water, boiling
  • 80 g red lentils
  • Vegetable ball mixture
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • 2 tsp ginger, finely chopped
  • 100 g panko breadcrumbs or regular breadcrumbs
  • 1 tin corn kernels (approx. 140 g), drained
  • 1 tsp curry powder
  • 1 pack Precooked pumpkin cubes precooked diced squash (approx. 400 g)
  • 1 tsp salt
  • Herb oil
  • 0.5 bunch peppermint
  • 0.5 bunch dill
  • 1 dl olive oil
  • 0.5 dl water
  • 2 pinches salt
  • Squash hummus
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 1 lemons, use grated zest and 2 tbsp of juice
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • a little pepper
  • To fry
  • 2 tbsp water
  • 50 g panko breadcrumbs or regular breadcrumbs
  • 2 tbsp olive oil

View these products


  • 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).
  • Tip:

    Use cooked beetroot instead of cooked diced squash.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home