Home-made Veggie Balls

I had left-over veggies that I needed to eat, so I used an altered version of my cornbread recipe as the foundation for these Indian-inspired balls. This was surprisingly good.

These balls are made with corn meal. whole wheat flour, a vegan egg replacement, white flour, sugar, corn, potato, spinach, garlic, Sharwood's Mild Curry Powder, fennel, cumin, chili powder, salt, black pepper, oil, and water. I combined the ingredients and rolled the nasty mess into bite-sized balls. I coated them with oil before baking them. I couldn't find enough ingredients to make a chutney so I just topped these with Huy Fong Sriracha sauce. Next time I'll go heavier on the fennel and cumin and lighter on the sriracha sauce.