Sweet Potato Balls

Prep time 35 minutes

Cooking time 15 minutes

Serves  50 (200 balls - 4 per portion)

Ingredients

• 6kg sweet potato puree
• 1kg roasted carrots - diced
• 2 roasted red peppers - diced
• 2.5kg tinned chickpeas, drained and pureed (keep the liquid from the tin)
• 1.5kg dry Pea Mince soaked for 20 minutes in 4 litres of boiling water or stock
• 100g of fresh coriander, finely chopped
• 3 tsp cumin
• 3 tsp smoked paprika
• 2 tsp salt
• 3 tsp ground black pepper
• Vegetable oil for cooking

For coating

• 250g Yellow Split Pea Flour
• 300g Panko Crumb
• 4 eggs (or for vegan version use the liquid from the chickpeas)
• Vegetable oil for cooking

Method

Place all the ingredients into a large bowl and mix well to combine thoroughly

Divide the mix into 200 spoonfuls (around 50g each) and shape into balls.

Put the pea flour, eggs (or chickpea water if using) and panko crumb into 3 separate bowls. Dip each ball into the flour, then the egg and finally the crumb to coat fully. 

Set aside on baking sheets - they can be chilled at this stage before cooking. 

Heat the oil in a large frying pan over a medium heat and cook the balls in batches for 12-15 minutes until golden brown on all sides. 

Alternatively, place on oiled baking sheets and roast in the oven at 180 degrees for 12-15 minutes, turning over halfway through cooking time. 

serving suggestion

Pasta I Passatta sauce I Sweetcorn