Veggie balls aren't at all scary - believe us! This easy edition is super tasty and easy to make with couscous, courgette and kidney beans, with just a hint of the silk road courtesy of curry paste. We're serving the non-meatballs with an easy salad, and baby potatoes with butter. Enjoy!

Directions

1. Pour boiling water over the couscous in a pot. Leave for 5-10 minutes with the lid on a cold hob - it shouldn't be kept on the boil.

2. Rinse and scrub potatoes, then cook until tender in a pot of salted water. This takes approx. 12-15 minutes. Be mindful not to overcook them.

3. Rinse the courgette and grate on the coarse side of a grater. Squeeze the moisture from the gratings with your hands, then set aside.

4. Pop egg, peeled onion and drained kidney beans in a mini chopper and give the lot a whirl until the onion is finely chopped. Mix with couscous and grated courgette and add red curry paste, flour, salt and pepper. Stir everything together to a light farce.

5. Shape lovely little veggie balls using a spoon and the palm of your hand, and fry in olive oil until golden.

6. Cook the edamame beans according to the bag. Cut sundried tomatoes into smaller chunks. Throw together a quick salad from rinsed lettuce, edamame beans, sundried tomatoes and dressing of your choice. You can use whatever veggies you have in the fridge as you like - such as a bit of grated carrot.

7. Serve the crispy veggie balls with the quick salad, and baby potatoes with butter. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help grate the courgette on the grater - if needed, help with holding the grater, and minding the little fingers! They can also cut up sundried tomatoes.