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Potato and Kumara (Sweet Potato) Rice Balls

Catherine BarclayCatherine Barclay
Crispy on the outside and soft on the inside, these potato and kumara rice balls are a delicious blend of root vegetables and rice. Perfect as a snack, side dish, or lunchbox filler, they’re plant-based, easy to make, and great for using up leftovers.
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Course Side Dish, Snack
Cuisine Japanese

Ingredients
  

  • 225 grams potatoes
  • 225 grams kumara (sweet potatoes)
  • 100 grams cooked brown rice
  • 2 brown onions diced
  • 2 cloves garlic
  • 2 carrots finely grated
  • 5 tbsp parsley chopp1ed
  • 1 tbsp nutritional yeast
  • 1 tsp chilli flakes
  • wholemeal bread crumbs to roll balls in

Instructions
 

  • Boil potatoes and kumara until soft. Mash with a little plant-based milk and a small amount of dijon mustard (optional)
  • Saute onion and garlic in a little water, then add the carrots and simmer until the carrot aresoft.
  • In a large bowl, combine all ingredients except for the crumb.
  • Divide ingredients into 16 balls, rolling each into the crumb.
  • Place into an air fryer for 20 mins or into the sandwich press (make a flatter version of the mix) for 25 mins.
Keyword fruit crumble, kumara, plant-based, rice balls, sweet potatoes, vegan, wfpb
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