Use a spiraliser to twist the zucchini's into spirals into a large bowl, then divide evenly between 4 bowls ready for serving. See recipe introduction above for a link to a video on ways to make zucchini noodles if you don't have a spiraliser

Heat the oil in a saucepan over medium heat and add the diced onion. Cook until onions are translucent

Add the garlic and cook for a further minute

Add all remaining sauce ingredients and let the sauce simmer for 20 minutes while you prepare the cheat balls.

Chop the potatoes into 2.5cm (1 inch) chunks - I prefer skin-on for extra texture and nutrients, but you can peel them first if you like - then add them to vegetable steamer and cook until soft (approx 15 minutes)

Meanwhile, heat the oil in a frypan on low-medium heat and add the diced onion. Cook for 5-6 minutes until onion becomes translucent

Place the oats into a blender and whiz for just a few seconds to break them down a little while still maintaining some texture. You don't want it to go as fine as flour

Add potatoes to a large mixing bowl, and use a potato masher to mash

Add all other ingredients and mix together thoroughly with a fork

Roll the mixture into balls, whatever size you like ranging from 2-4cm in diameter

Add 1 tbsp of coconut oil to a large frypan on medium-high heat and cook the balls (in batches if necessary) by rotating them with a pair of tongs until golden brown on all sides. They won't necessarily be perfect round ball shapes unless you deep fry them, which we're avoiding here ;)

Dallop the tomato sauce onto the zucchetti in the serving bowls, then top with the 'cheat' balls and enjoy!