Curried kumara and quinoa balls

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.

Curried kumara and quinoa balls

Crispy balls of quinoa and kumara goodness are delicious with salad or made into kick ass vegetarian burger patties.

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Prep time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour 5 minutes

Course: Main meals

Cuisine: Vegetarian

Servings: 4

Calories:

Author: Quite Good Food

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.

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