What I changed
Halved the recipe
Used Bob's Red Mill egg replacer instead of making my own flax eggs
Source: Green Evi | Makes: 10-15 balls | Time: ~1 hr
1.5 cups grated #carrots
1/2 cup #oats
2 vegan egg replacers
1/2 onion, chopped
2 cloves of garlic, minced
1/2 tbsp mustard
1/2 tbsp True Made Foods veggie ketchup
1 tsp paprika
1/2 tsp curry powder
1/4 tsp chili powder
1-2 tbsp bread crumbs
S&P to taste
Combine ingredients and let sit for 30 minutes in the fridge.
Meanwhile preheat the oven to 400ºF. Form mixture into small balls with wet hands (use about 2 tablespoons of mixture per ball), and place them on a silicon-mat lined baking sheet.
Bake for 15-20 minutes on each side or until golden brown. You can also fry them in oil, which cuts the time down to 3 minutes per side.
I baked and served over pesto zoodles with carrots and peas.