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.
Serves: Two
Time: 55 minutes
Ingredients
- 110g brown rice
- sweet potato, chopped
- 45g macadamia ‘ricotta’ cheese (or straight ricotta)
- 1/4 teaspoon salt
- 1/4 teaspoon kelp
- pinch freshly ground black pepper
- 1/4 teaspoon dried marjoram
- pinch dried thyme
- 25g gluten-free dry breadcrumbs (or ordinary breadcrumbs)
Method
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.
Steam the sweet potato until soft, about 15 minutes. Once steamed, remove from the heat and place in a bowl.
Preheat the oven to 180°C and line a baking tray with baking paper.
Mash the sweet potato and then mix in the rice, macadamia ‘ricotta’, seasonings and herbs.
Roll the mixture into 12 x 5cm 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.
Either serve immediately, or let cool and place in containers. You can store these in the refrigerator, or freeze them for up to one month for reheating later.
Recipe taken from Kenko Kitchen by Kate Bradley
Kenko Kitchen is a stunning collection of simple, delicious and healthy vegan plant based recipes which are all refined sugar free and gluten free. Kate Bradley shares easy-to-prepare recipes using seasonal produce and fresh ingredients available from your local supermarket. In the cookbook you can find delicious raw food, detoxifying and macrobiotic recipes alongside all the classics making this a bible for newcomers to healthy eating or special diets, as well as an inspiring collection for long-time health-conscious food-lovers, vegans, and those with dietary intolerances. From nourishing breakfast options such as granolas, porridges and homemade vegan yoghurts, to light-but-filling lunch options and divine dinners, Kate has every occasion covered. She also shares a host of her favourite comfort foods with a healthy twist, and sweet treats such as ginger, almond and date biscuits, bliss balls and coconut, fig and pistachio cheesecake – this is beautiful, healthy contemporary food at home. Kenko Kitchen will show you just how quick and easy it is to whip up mouth-watering and wholesome vegetarian fare that will leave you feeling incredible inside and out.
To purchase Kenko Kitchen at a discount, please visit www.cooked.com.au
