In a large skillet, heat the olive oil and add the diced onion; cook for 2 minutes or until softened.

Add the shredded potatoes and carrots and continue to cook for 5 minutes, stirring frequently.

Mix in the garlic and peas. Season with salt, pepper, and chili powder; continue to cook for 3 minutes. Remove from heat.

Stir in the lemon juice, corn flour, and 1/4 cup breadcrumbs; set aside until the mixture is cooled.

Shape the veggie mixture into 15 to 20 meatballs and chill them in the fridge for 20-30 minutes.

Place the remaining breadcrumbs in a shallow dish.

Heat the oil for frying.

Roll the balls in breadcrumbs and coat them on all sides.

Add them to the hot oil, 4 to 5 meatballs at a time. Cook over medium-high heat for 3 minutes, turn and cook for an additional 2 to 3 minutes, or until nicely browned.

Drain on paper towels and repeat the process with the remaining veggie balls.

For the yogurt sauce, place all ingredients in a blender and pulse until smooth.

Serve the veggie meatballs with the yogurt sauce, or skewer them as an appetizer.