Name: Beetroot Balls In A Spanish-Style Sauce
Total time: 50 min
Yield: 4
Ingredients: 400g | 14.1 oz raw beetroot, trimmed and peeled; 400g | 14.1 oz sweet or waxy potatoes; 400g | 14.1 oz can chickpeas, drained, rinsed and dried; 3 garlic cloves, crushed; A good pinch of chilli powder; 2tbsp polenta; 1tbsp sesame seeds; 3tbsp sunflower oil; 1 onion, thinly sliced; 1 small carrot, finely chopped; 1 red pepper, deseeded and thinly sliced; 2 x 200g | 7 oz cartons passata; 200 ml | 6.8 fl oz veg stock; ¾tsp sweet smoked paprika; Small handful of oregano leaves

VMG Recipes