This tasty snack is easy to prepare, full of goodness and fun to eat. It’s awesome for children’s lunchboxes, too, and can be eaten warm or cold.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups pumpkin, chopped into bite-sized pieces
- 2 cups potatoes, chopped into bite-sized pieces
- ¼ cup chia seeds
- ¼ cup sunflower kernels
- ¼ cup sesame seeds
- 2 garlic cloves, finely diced
- 1 small onion, finely diced
- 1 cup grated vegetable (whatever’s in season — carrot, zucchini, beetroot, spinach etc)
- 1 cup corn kernels
- 2 tbsp tamari
- 1 tsp ginger, finely diced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 cup sesame seeds, for rolling
Method
- Preheat oven to 180ºC.
- Boil pumpkin and potato then drain and roughly mash. Set aside.
- Place chia seeds, sunflower seeds and sesame seeds in blender and blend for about 1 min.
- Heat frying pan on high heat and add ½ cup water. Add garlic and onion and sauté for 2–3 mins. Add grated vegetables, corn kernels and tamari and cook for a further 3-4 mins.
- Combine all ingredients in large bowl. Add ginger, cumin, coriander and salt and pepper to taste. Mix ingredients well, then roll into balls or flatten into patties (a little smaller than a golf ball in size). Roll balls in sesame seeds and bake for 20–30 mins, or until golden.
- Serve on platter with your favourite tomato relish or sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
