Cheesy veggie balls with black eyed peas & carrot puree

INGREDIENTS

PREPARATION

Boil the black eyed peas and chop the vegetables for the veggie balls and the puree.

EXECUTION

Prepare the veggie balls. Heat 3 tbsp olive oil in a pan and saute the onion for 2-3 minutes in medium heat. Add the carrot and saute for 3-4 minutes and towards the end add the garlic for another minute. Remove from heat and let it cool down. Put the oats in a food processor and process them into powder form. Add the black eyed peas, parsley, spearmint, smoked paprika, salt and freshly ground pepper and process well. Move the mixture into a bowl, add the sauteed vegetables and the egg and mix gently. Add the grated DODONI Kefalograviera and keep mixing until it’s incorporated into the mixture. Form 20 veggie balls of about 30 g each and place them on a baking tray lined with parchment paper. Brush them with a little bit of olive oil and bake in a preheated oven at 200°C for 20 minutes, making sure you flip them mid-bake. Meanwhile make the puree. Put the carrots, water (or broth), DODONI fresh cow’s butter (in cubes), lemon juice, salt and freshly ground pepper in a cooking pot, on high heat. As soon as they come to a boil, lower the heat, cover with the lid and let them cook for 30 minutes. Remove from heat, transfer to a food processor and puree until smooth. Serve the veggie balls with the puree and sprinkle each plate with a little bit of chopped parsley.