Low Sodium Crispy Vegetable Balls
Indulge in the guilt-free pleasure of these *Low Sodium Crispy Vegetable Balls*, a healthier twist on a beloved snack that's brimming with flavor and texture. Perfectly combining grated carrots, zucchini, red bell peppers, and a touch of fresh parsley, these bite-sized delights are seasoned with a fragrant blend of garlic powder, cumin, and black pepper for a savory kick—without the need for added salt. Bound together with mashed potatoes, green peas, whole wheat breadcrumbs, and corn flour, they fry up golden and irresistibly crispy with just a hint of olive oil. Ready in just 40 minutes, this low sodium, veggie-packed recipe is ideal for serving as an appetizer, side dish, or crowd-pleasing snack when paired with your favorite low-sodium dipping sauce. Enjoy a nutritious, flavorful bite in every crunchy morsel!
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Recipe Information
Ingredients
- 1 cup carrot, grated
- 1 cup zucchini, grated
- 0.5 cup red bell pepper, finely diced
- 0.5 cup green peas, boiled and mashed
- 2 medium potato, boiled and mashed
- 0.25 cup corn flour
- 0.5 cup whole wheat breadcrumbs
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper, ground
- 1 teaspoon onion powder
- 0.5 teaspoon cumin powder
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, finely chopped
Instructions
Grate the carrot and zucchini. Press them in between paper towels or a clean kitchen cloth to remove excess moisture.
In a large mixing bowl, combine the grated carrot and zucchini with the red bell pepper, mashed green peas, and mashed potatoes.
Add the corn flour, breadcrumbs, garlic powder, black pepper, onion powder, cumin powder, and parsley to the vegetable mixture.
Mix all the ingredients thoroughly to form a dough-like consistency. If the mixture feels too sticky, add more breadcrumbs.
Shape the mixture into small balls, about the size of a walnut, ensuring they are tightly packed.
Heat olive oil in a non-stick pan over medium heat.
Once the oil is hot, add the vegetable balls to the pan, ensuring not to overcrowd them.
Fry the balls for about 8-10 minutes, turning occasionally, until they are crispy and golden brown on all sides.
Remove the balls from the pan and place them on paper towels to soak up any excess oil.
Serve the crispy vegetable balls warm with your choice of low sodium dipping sauce.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 31.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3558 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
