Veggie 'meat' balls with tomato courgetti

Ingredients

For the 'meat' balls:

oil or fat of your choice

1 small onion, finely chopped

2 tsp balsamic vinegar

100g cooked red kidney beans

1 egg, beaten

1 tsp tomato puree

1 tsp chili powder

1/2 tsp ground coriander

3 cloves garlic, minced and separated

salt and pepper

15g ground almonds

40g cooked sweetcorn (from a can or frozen would also be fine)

2 tsp thyme leaves, removed from stalks

For the tomato courgetti

2 large or 3 normal tomatoes, chopped

1 tsp tomato puree

1 tsp balsamic vinegar

2 courgettes cut into noodles with a spiralizer if you have one; alternately you could use a vegetable peeler to cut them into strips

Directions

1. Pre-heat your oven to 220c/200c fan/gas 7.
2. Heat the oil in a large pan and fry the onion until soft.
3. Add the balsamic and cook for 2 mins.
4. Meanwhile, put the beans in a bowl with the egg, tomato puree and spices, and mash until smooth.
5. Add the almonds, sweetcorn, thyme, and 1/3 of the chopped garlic.
6. Add the cooked onions and mix well. Season to taste.
7. Line a baking tray with baking parchment.
8. Form the bean mixture into 8 balls and spread out on the baking tray.
9. Cook for 15 mins, until firm.
10. Meanwhile, put the tomatoes, tomato puree and balsamic vinegar in a pan and cook with 2-3 tbsp. water until pulpy.
11. Stir in the remaining garlic and courgetti until they're just warm; you're not really aiming to cook them.
12. Serve immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)