Corn and potato veggie balls

Enjoy these corn and potato balls as an appetizer, in a sandwich or in a Buddha bowl.

Ingredients (yields approx. 1 baking sheet)

- 4 cups diced potatoes

- 4 cups corn, boiled and drained

- 1 small white onion

- 2/3 cup panko breadcrumbs

- 1 Tablespoon garlic powder

- 1 teaspoon onion powder

- sea salt and pepper

Prepare a baking sheet by lining with parchment paper. Bring a pot of water to the boil, add sea salt and the potatoes and boil for about 7 minutes or until tender. Drain the potatoes thoroughly then place them in a large bowl and mash them with a fork (or a potato masher). Add in the corn, onion, breadcrumbs, and season with the garlic and onion powder, salt and pepper. Mix well, taste and adjust seasonings. Using an ice cream scoop (or your hands), shape the veggie balls and place them on the baking sheet. Bake the corn and potato balls at 375 F for about 25 minutes or until a light crust forms on the outside. Enjoy!