Sweet potato arancini balls

Sweet potato arancini balls

By
From
Kenko Kitchen
Makes
24
Prep
20 mins
Cooking time
35 mins
Photographer
Elisa Watson

These are such an excellent snack to grab when you’re busy. If I am working hard and just need a little something, I love to eat these as a snack or mini meal! They are delicious and packed with protein and goodness to fill you up and leave you energised.

Ingredients

Quantity Ingredient
220g brown rice
1 sweet potato, chopped
90g Macadamia ‘ricotta’ cheese
1/2 teaspoon salt
1/2 teaspoon kelp
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
50g gluten-free dry breadcrumbs

Method

  1. Bring a large saucepan of water to the boil over medium heat. Add the rice and cook until tender, about 15 minutes. Remove from the heat, strain and set aside.
  2. Steam the sweet potato until soft, about 15 minutes. Once steamed, remove from the heat and place in a bowl.
  3. Preheat the oven to 180°C and line a baking tray with baking paper.
  4. Mash the sweet potato and then mix in the rice, macadamia ‘ricotta’, seasonings and herbs.
  5. Roll the mixture into twenty-four 5 cm balls. Roll the balls in the breadcrumbs and place on the baking tray. Cook for 20 minutes or until crisp and golden on the outside.
  6. Either serve immediately, or let cool and place in containers. You can store these in the refrigerator, or freeze them for up to 1 month for reheating later.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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