Sweet Potato Thai Chilli Balls // Vegan + GF + RSF
I used to LOVE these chicken Thai chilli balls my mum would make once in a blue moon as an appetizer when guests came ‘round. The flavours were so bold and they were just so moreish I could have eaten the lot. I was inspired by those flavours when making these and while the texture of course is going to be different, what they are on there own took me straight back to that oh-so-delicious recipe. I know you're going to Hmm and Ahhh when eating these too. So good!
Makes approx. 20 balls
- 1 small-medium sweet potato, peeled and cut into chunks (2 cups)
- 2 cups gardien beef crumbles, defrosted
- 1/2 spring onions, finely sliced
- 1 large handful coriander, chopped
- 1 tbsp lemongrass, finely chopped or a paste
- 2 tsp maple syrup (or another liquid sweetener)
- 2 tsp minced ginger
- 1 tsp garlic
- zest 1/2 lime
- pinch dried chilli
- salt & pepper
- 1 thick slice of bread OR 2 GF bread slices, blitzed into breadcrumbs
- olive oil
- To Serve: sweet chilli sauce
- Boil your sweet potato chunks in a pot (or alternatively steam them) until tender. Drain and set aside to cool off for a bit. Then mash into a puree.
- Grab a large mixing bowl and add all the remaining ingredients (down to and including the breadcrumbs), along with the mashed sweet potato. Mix thoroughly, with a spoon or your hands.
- Roll the mixture into balls and place on a plate. Chill for 30 minutes. At the 15-minute mark, pre-heat your oven to 200C.
- Put the balls in a baking tray and toss with a glug of olive oil (alternatively you can cook them in a non-stick fry pan). Bake in the pre-heated oven for 15 minutes, then remove turn over and bake for another 15 minutes.
- Serve with sweet chilli sauce.