Veggie balls with ‘courgetti’ and tomato and basil sauce
Amelia Freer Amelia's aim is to help you discover and celebrate nutritious food - food that is accessible, easy to make and that bursts with goodness & flavour!
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Ingredients
- 400g cherry tomatoes on the vine
- 3 garlic cloves (no need to peel)
- olive oil, for drizzling
- sea salt
- 4 tbsp coconut oil
- 4 large courgettes
- 1 x 28g pack basil, leaves only
- 1 tbsp fennel seeds
- 1 x 400g tin butter beans, drained
- 300g sweet potatoes
- 300g carrots
- 300g parsnips
- 75g gram (chickpea) flour, sifted, plus extra for rolling
- 1 tsp smoked sweet paprika (we used La Chinata)
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