Crispy balls of quinoa and kumara goodness are delicious with salad or made into kick ass vegetarian burger patties.
This mixture holds together well and is a great base for any number of flavour combinations. I served it made into crispy panko covered balls as a light meal with salad, tomato salsa and a lime cashew cream.
You could also make burger patties to serve in buns as a more substantial meal.
Get the recipe
Servings: 4
Calories:
INGREDIENTS
For the balls:
- ½ cup quinoa
- 2 medium sized kumara (sweet potato) peeled and chopped
- 1 spring onion finely chopped
- Handful of coriander chopped
- 1 teaspoon cumin seeds
- 1 tablespoon curry powder
- 2 free range eggs
- 1 cup panko crumbs approx.
For the salsa:
- 2-3 tomatoes diced
- 1 spring onion finely chopped
- Handful of coriander (cilantro) chopped
- 1 teaspoon extra virgin olive oil
- 1 teaspoon raw sugar
For the cashew cream:
- ½ cup cashews soaked for at least two hours or overnight
- Juice of 1 lime
- 1 teaspoon ground cumin
INSTRUCTIONS
For the balls:
- Add quinoa to boiling water and cook for 12 minutes. Drain and allow to sit and steam away excess moisture.
- Boil kumara in salted water until soft. Drain and mash. Add cooked quinoa, spring onion, coriander, cumin seeds, curry powder, one egg and salt and pepper to taste. Mix well.
- Roll small handfuls of mixture into balls. Set up two bowls, one with whisked egg and the other with panko crumbs. Pass each ball through egg then panko crumbs.
- The balls can then be cooked straight away or refrigerated to cook later.
- When you're ready to cook, spray with cooking oil and fanbake at 200C for 30 minutes or until golden brown and crispy.
- Makes 20 balls.
For the salsa:
- Mix salsa ingredients together, season to taste and set aside until ready to serve.
For the cashew cream:
- Soaking nuts aids digestion and allows your body to better absorb their nutrients, as well as softening them for blending in recipes like this one.
- Drain cashews and add to a high speed blender or food processor, along with lime juice, ground cumin and about ⅛ cup of water to begin with. Blend until smooth, scraping down the sides as necessary. Add more water if necessary. You can serve this thick, or thinned to more of a salad dressing consistency. Add seasoning to taste.
Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
Maree
Why do I get these notifications just before dinner when I have the most desire, but least amount of time, to cook them? Delicious. Must try these.