Veggie-Balls and Spaghetti

Living with a vegetarian encourages me to try out some tasty low-salt veggie recipes that we can both have for dinner. Here is one of our favourites.

Ingredients for 2 people:

* 2 medium sized potatoes
* 1 carrot
* 4 small button mushrooms
* half finely chopped onion
* 1 cup of flour
* 1 tablespoon of olive oil
* 2 teaspoons ground pepper
* 2 teaspoons ground cumin
* 2 teaspoons dried basil
* 1.5 cups of plain flour
* quarter to half packet of spaghetti
* half jar of your favourite low salt pasta sauce (I buy Australian brand Naked Foods Traditional Pasta Sauce containing 0mg of sodium but it is also easy to make your own pasta sauce here)

* Preheat oven to 200 degrees c (approx 390 degrees f).
* Grate the potatoes, carrots and mushrooms into a large container or pan.
* Add in the olive oil, flour, pepper, basil and cumin and stir with a large spoon until a thick sticky mixture forms.
* Roll by hand into small-medium sized balls, cover the ball in some plain flour, and place on a well-oiled baking tray - approximately 15-18 balls will be made with the above ingredients.
* Cook for 40 minutes on 200 degrees c or until the veggie balls have hardened.
* 30 minutes after placing the veggie balls in the oven, start cooking spaghetti as per packet instructions.
* When the veggie balls are ready, heat the pasta sauce in a saucepan for 2 minutes and then place balls into the pan, mix around gently for 1 minute so as the balls are fully covered with the sauce and then pour on top of spaghetti.
* You can add any vegetable(s) on top - we eat ours with a serving of brocolli.