2medium sized kumara (sweet potato), peeled and chopped
1spring onion, finely chopped
Handful of coriander, chopped
1teaspooncumin seeds
1tablespooncurry powder
2free range eggs
1cuppanko crumbs, approx.
For the salsa:
2-3tomatoes, diced
1spring onion, finely chopped
Handful of coriander (cilantro), chopped
1teaspoonextra virgin olive oil
1teaspoonraw sugar
For the cashew cream:
½cupcashews, soaked for at least two hours or overnight
Juice of 1 lime
1teaspoonground 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.