Pumpkin & Kumara (Sweet Potato) Balls with Peanut Satay
 
Prep time
Cook time
Total time
 
A gorgeous way to have your pumpkin. Super healthy, and delicious with a tangy satay sauce.
Recipe type: Vegan
Cuisine: European
Serves: 8 balls
Ingredients
  • Pumpkin and Kumara balls:
  • 1 pumpkin, de-skinned and chopped into chunks
  • 2 large sweet-potatoes/kumaras, peeled and chopped into chunks
  • 1 cup raw, unsalted cashew nuts or peanuts
  • 3 cloves of garlic, skins on
  • 2 Tbsp olive oil
  • ½ teaspoon salt
  • ¼ cup sesame seeds
  • Simple Peanut Satay Sauce:
  • See recipe
Instructions
  1. Pre-heat your oven to 180 degrees celsius.
  2. Make simple peanut satay sauce as per recipe and store in fridge until required.
  3. Place the pumpkin and sweet potato chunks and garlic onto a greased baking tray and sprinkle with olive oil and salt. Bake in the oven until roasted (approximately 30 minutes).
  4. Remove the tray from the oven and allow the contents to cool.
  5. Squeeze the garlic, from it's skin, into a bowl and add the sweet potato and pumpkin and mash together.
  6. Add the cashews/peanuts to the pumpkin and sweet potato mix and shape into balls. Put in the fridge until your oven has re-heated.
  7. Pre-heat your oven to 180 degrees celsius.
  8. Take the pumpkin balls from the fridge and roll in sesame seeds.
  9. Place the pumpkin balls on a greased baking tray and bake until cooked through, approximately 30 minutes.
  10. Serve with simple peanut satay sauce drizzled across the balls and with perfectly steamed basmati rice.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/pumpkin-and-kumar-balls-with-peanut-satay/