This recipe has been adapted from The Revive Cookbook 4 See Revive Café The original recipe uses fresh coriander which tastes great but does not grow well in the Australian summer so I have substituted mint as I have plenty growing at present and the flavour works well with the sweet potatoes. By the way, sweet potatoes are extremely high in Vitamin A and have loads of fibre and potassium and the addition of chickpea flour gives a boost of protein to these vegetable balls.
SWEET POTATO AND MINT BALLS
Makes: Approx. 16-20 balls (ping-pong ball size)
INGREDIENTS
- 1 large sweet potato (cut into chunks and roasted)
- 1 large carrot (grated)
- 1 onion (diced small)
- 1/3 cup sunflower seeds
- 1 cup chopped mint
- 1 tsp salt
- 1 tsp each of ground cumin, turmeric and coriander
- 1/2 cup besan flour
- 1/3 cup water
METHOD
- Roast sweet potato in lightly oiled baking tray at 180d until tender
- Saute carrot, onion, sunflower seeds, salt and spices in a little water until softened
- Mash sweet potato in a bowl
- Add in carrot mixture along with finely chopped mint and combine thoroughly
- Add in besan flour and water ,,,,,,Mix well and allow to stand for 10 minutes
- Form into small balls and roll in sesame seeds
- Bake in moderate oven (180d) for approximately 25-30 minutes or until lightly browned
