POLOKWANE – This delicious vegetarian dish proves that not all vegetables are boring.
What’s for Dinner says the mixture can also be prepared into mini hotdogs or even balls that can be perfect for dipping as a picnic snack.
Ingredients
- cooking oil
- 1 red onion, finely diced
- 2.5ml crushed garlic
- 2 baby marrows, grated
- 1 tin (410g) chickpeas, drained
- 2 slices seed bread, torn into small pieces
- 40ml crunchy peanut butter
- 1 large egg
- 45ml water
- 2 x KNORR Naturally Tasty Tuna Napolitana
- 350g assorted vegetables (butternut, sweet potato, pumpkin), steamed and roughly mashed
- 1 tin chopped and peeled tomatoes
- 100ml water
- 8 whole-wheat hotdog rolls
- 1 cup grated mozzarella cheese
Method
- Preheat oven to 200°C
- Heat oil in a pan and gently sauté the onion until soft then add the garlic and baby marrow and cook for 5 minutes then remove from heat and set aside.
- Place the drained chickpeas, seed bread, peanut butter, egg, water and contents of the sachet of KNORR Naturally Tasty Tuna Napolitana and blend using a stick blender until just rough.
- Stir in the steamed and mashed vegetables and the baby marrow mixture.
- Place into the fridge and allow to rest for 1 hour.
- Roll the mixture into long sausages that would fit inside a hotdog roll and place onto a greased oven tray. The sausages will be quite soft so handle them gently.
- Drizzle with a little cooking oil and bake in the oven at 200°C for 10 – 15 minutes.
- In the meantime, you can begin to make the tomato sauce. Place the tinned tomatoes and water into a frying pan and stir in the contents of the sachet of KNORR Naturally Tasty Tuna Napolitana.
- Allow to simmer until thickened stirring constantly.
- To assemble the hotdogs, place the vegetable hotdogs into the rolls, top with mozzarella cheese and spoon over the hot tomato sauce.
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