Vegetable Chicken Balls

1. Clean and wash 500g / 17.64oz Cauliflower, cut into 2cm florets, and the stem into 1.5cm cubes. Peel and dice 100g / 3.53oz Potatoes into 2cm cubes. Boil the vegetables in a pot with water covering them 2cm high, then cook covered for 10 minutes on medium heat until soft. Drain and mash the vegetables, then let cool.
2. Preheat the oven to 180°C (356°F). Pat dry and finely dice 300g / 10.58oz Chicken breast fillet. Roughly chop 30g / 1.06oz Pumpkin seeds.
3. Mix the mashed vegetables, diced chicken, and pumpkin seeds with 1 Egg, 50g / 1.76oz tender Oat flakes, 2 tsp Instant vegetable broth, 1 tsp Sweet paprika powder, and 1 tbsp Neutral oil until sticky. Form balls with your hands and place them on two baking sheets lined with parchment paper.
4. Bake the sheets one after the other for about 22 minutes, then let the balls cool. They can be stored in the fridge for 2 days or frozen.