Sweet potato and quinoa ballsIngredients: 3 sweet potatoes, 2 cups of quinoa, 1 finely chopped red chili, 1 finely chopped red onion, 1 crushed garlic clove, 1 teaspoon cumin powder, handful of chopped fresh coriander, sesame seedsGreat post-exercise food - these are delicious with a green salad.I made these with left over sweet potatoes. Peel, chop and steam potatoes until they were tender.  Heat a tablespoon of olive oil in a frying pan and add chopped onion, garlic and chili – swish in a pan until onions are translucent.  Take off heat and add 1 teaspoon of cumin powder . Place potatoes in a bowl and mash with a mashing utensil.  Add 2 cups of cooked quinoa and combine well.  Add onion mix and chopped fresh coriander – mix well.  Sprinkle an even layer of sesame seeds on a plate. To make balls tear off about a tablespoon of mixture and roll into a ball using the palms of your hand.  Smaller balls are easier to manage and cook.  Roll potatoes in sesame seeds to coat them thinly/thickly, as desired.  Place balls in fridge to firm up for about 30 minutes – they will be easier to handle when cooking. To cook heat a pan of about 3-4 tablespoon oil and cook potato balls in batches of about 5 – swish them in pan and turn over.  You want an overall golden colour.  Season lightly with salt/pepper. 
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Sweet potato and quinoa balls

Ingredients:
3 sweet potatoes, 2 cups of quinoa, 1 finely chopped red chili, 1 finely chopped red onion, 1 crushed garlic clove, 1 teaspoon cumin powder, handful of chopped fresh coriander, sesame seeds

Great post-exercise food - these are delicious with a green salad.

I made these with left over sweet potatoes. Peel, chop and steam potatoes until they were tender.  Heat a tablespoon of olive oil in a frying pan and add chopped onion, garlic and chili – swish in a pan until onions are translucent.  Take off heat and add 1 teaspoon of cumin powder . Place potatoes in a bowl and mash with a mashing utensil.  Add 2 cups of cooked quinoa and combine well.  Add onion mix and chopped fresh coriander – mix well.  Sprinkle an even layer of sesame seeds on a plate. To make balls tear off about a tablespoon of mixture and roll into a ball using the palms of your hand.  Smaller balls are easier to manage and cook.  Roll potatoes in sesame seeds to coat them thinly/thickly, as desired.  Place balls in fridge to firm up for about 30 minutes – they will be easier to handle when cooking. To cook heat a pan of about 3-4 tablespoon oil and cook potato balls in batches of about 5 – swish them in pan and turn over.  You want an overall golden colour.  Season lightly with salt/pepper. 

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