Serves 4

300g cauliflower, cut into medium sized florets

300g sweet potato, cut into 2cm pieces

1 shallot diced

150ml vegetable stock

1/2 cup cooked lentils

1/4 cup roasted capsicum strips

1/4 cup sundried tomatoes

6 green olives

1 garlic clove, minced

1 tsp Dijon mustard

1 handful of parsley, finely chopped

1 tbsp. chia seeds

 

Preheat oven to 180°C

Place chopped cauliflower, sweet potato, diced shallot and minced garlic in a casserole dish.

Add stock and cook in oven for 35 minutes until vegetables are very soft.  Cover with aluminium foil for the last 15 minutes to stop vegetables from burning.

Once vegetables are cooked remove from oven and mash into a chunky consistency.

Place mashed roasted vegetables in a large bowl.

Dice capsicum, sundried tomatoes and olive and add to roast vegetables, stir to combine.

Add remaining ingredients and allow to sit for 10 minutes.  This gives the chia seeds time to swell and assists in holding the balls together.

After 10 minutes roll mixture into 1 tablespoon sized balls and place on a lined baking tray.

Cook balls for 15 minutes until slightly browned.

 

Serve with tomato passata, coleslaw and zucchini spaghetti or wheat spaghetti.

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