Heat olive oil and add diced onion; cook for 2 minutes or until softened.
Add shredded potatoes and carrots; continue to cook for 5 minutes, stirring frequently.
Mix in garlic and peas.
Season with salt, pepper, and chili powder; continue to cook for 3 minutes.
Remove from heat.
Stir in lemon juice, corn flour, and 1/4 cup breadcrumbs; set aside until mixture is cooled.
Shape veggie mixture into 15 to 20 balls.
Chill in fridge for 30 minutes.
Place remaining breadcrumbs in shallow dish.
Heat oil for frying.
Roll the balls in the breadcrumbs and coat on all sides.
Add into 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 process with the remaining veggie balls.