Asian style veggie balls

Asian style veggie balls
Asian inspired, low in saturated fat veggie balls packed with chickpeas, mushrooms and charred aubergine
Serves 2  / 
Prep 25 mins  / 
Cook 30 mins


1 tsp Co-op olive oil
1 aubergine, cut into 1cm cubes
½ x 200g pack chestnut mushrooms
400g can Co-op chick peas, drained and rinsed
1 red chilli, deseeded and finely chopped
25g pack coriander
Zest of 2 limes, juice of 1, plus extra wedges to serve
1 tsp ground coriander
1 tbsp Co-op dark soy sauce
1 tbsp sweet chilli sauce, plus extra to serve
250g pack Co-op microwave basmati rice
1 carrot, peeled into ribbons
1 courgette, peeled into ribbons
1 tsp sesame oil


Preheat the oven to 240°C/fan 220°C/Gas 9
Line a baking tray with greaseproof paper
Heat the oil in a nonstick frying pan on a high heat. Season the aubergine and fry for 8-10 mins, until charred and soft
Blitz the mushrooms until roughly chopped, then add half each of the chick peas, chilli, fresh coriander and lime zest, along with the ground coriander, soy, sweet chilli sauce and charred aubergine
Blitz for a minute into a rough paste
Add the remaining chick peas and blitz for 10 seconds
Shape into 16 rough balls and put on the lined tray
Bake on the top shelf of the oven for 30 mins
Meanwhile, cook the rice in the microwave according to the pack instructions, then put in a bowl
Add the carrot and courgette ribbons, lime juice, sesame oil and remaining coriander and lime zest, then toss together and season to taste
Divide the rice and ribbon salad between bowls
Once the veggie balls are cooked, pile on top
Serve with the extra sweet chilli sauce and remaining chilli, plus the lime wedges for squeezing over