Stuffed Potato ‘Gnocchi’ Balls

You will need:

• 4 Dutch creams or non-waxy potatoes
• 3 tablespoons all-purpose flour
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 tablespoon Dijon mustard
• Salt and pepper
• 2 tablespoons plant-based butter
• 1 tablespoon soy milk
• 1 block plant-based mozzarella, cut into 1-inch cubes

• 100ml aquafaba (chickpea tin liquid)
• 1 tablespoon Dijon mustard
• 2 tablespoons liquid from the capers*
• 1 teaspoon smoked paprika
• 350ml grapeseed oil
• Pinch of salt

• 200g mixed salad leaves
• 2 tablespoons capers
• 2 tomatoes, diced
• ½ red onion, finely sliced
• 3 tablespoons olive oil
• 1 lemon, juice only
• Salt and pepper to taste