Crispy Potato Veggie Dumplings in Tomato Sauce

These crispy potato veggie dumplings are a delightful vegan dish, perfectly paired with a fragrant tomato sauce. They are packed with flavor and texture, making them a satisfying meal for any occasion.

Ingredients:

• 4 medium potatoes, boiled and mashed
• 1 cup mixed vegetables such as peas, carrots, corn, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons cornstarch
• 1 cup bread crumbs
• 2 tablespoons vegetable oil
• 1 can 400g crushed tomatoes
• 1/2 cup vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Put mashed potatoes, mixed vegetables, onion, garlic, ginger, cumin powder, coriander powder, turmeric powder, red chili powder, and salt in a large bowl

Mix well

Form small balls out of the mixture and roll them into dumplings

Cover each dumpling with cornstarch, and then roll them in bread crumbs so that they are covered all over

Put oil in a pan and heat it over medium-low heat

Put the dumplings in oil and fry them until they are golden and crispy

Take it out and set it aside

Put crushed tomatoes, vegetable broth, dried basil, and dried oregano in the same pan

Add pepper and salt

Turn the heat down to low and cook for 5 to 7 minutes, until the sauce gets thick

Add the crispy dumplings to the tomato sauce slowly

Let the flavors blend for another two to three minutes

If you want, you can top the hot, crispy potato veggie dumplings swimming in fragrant tomato sauce with fresh herbs