Pumpkin sesame balls
More often than not, we throw together meals that meet our nutrition requirements and tick all the boxes for taste, feeling great and sticking to plan. But those meals are never THAT special.
Sometimes you want something just a little bit different, a little bit fancy.
These pumpkin and sesame balls definitely fit the bill.
They are the perfect mix of sweet, savoury and salty. They are a real crowd pleaser and will be sure to go down a treat at your next social gathering.
If you are active these are fine to have. We like to serve them with some protein like salmon or chicken, a green salad and mayo. Yum.
They freeze well and make a great meal prep option to have ready for week day lunches.
You will need:
Makes approximately 16 balls depending on size
400g kumara (purple variety)
1 tsp ginger
freshly grated 2 cloves garlic, crushed
1 spring onion finely sliced
1 tsp sesame oil
1.5 tbsp coconut flour
1 egg, separated
50g feta, crumbled
pinch of chilli powder or fresh chilli to taste
½ cup ground almond
2 tbsp sesame seeds
salt and pepper
coconut oil or butter to fry
mayo and fresh herbs to serve
Peel and chop kumara and pumpkin into large cubes.
Place in a pot of cold water and bring to the boil. Boil until tender.
Drain the kumara and pumpkin very well. If your kumara and pumpkin is particularly wet, once drained return to the pot and place over the heat for 30 seconds to remove any excess moisture.
Mash the pumpkin and kumara together, do not puree, and set aside to cool for 10min.
Once cool, add garlic, ginger, spring onion, sesame oil, chilli and feta to the mash and stir through with a fork
Add the egg yolk and coconut flour to the mash and using a wooden spoon beat well to incorporate. This should bring everything together to a stiff mash.
Line a tray or plate with baking paper.
Take heaped dessert spoonfuls of the mash and with slightly damp hands shape into balls.
Place balls on the tray and place in the freezer for 45min.
Combine sesame seeds, ground almond and salt and pepper in a shallow bowl. Lightly whisk egg white till just foamy. To crumb your balls, roll in foamy egg white and then place in the sesame crumb to coat.
When all sides are coated place in a hot fry pan with coconut oil or butter gently turning until all sides are golden brown.
Serve on a bed of greens and top with mayo and herbs.
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