Makes about 20 (Double the recipe to get 40)
These golden, highly nutritious little balls of goodness will tempt even the fussiest eaters. Delicious served with a green salad and a little dipping bowl of home made tomato relish. Tempeh is a fermented soy bean product which is now easy to find in supermarkets. It’s usually in the refrigerated section alongside the tofu.
- 1/2 onion, finely chopped
- 1 garlic clove, crushed
- 1 1/2 cups grated carrot
- 3 cups cooked brown rice (slightly overcooked is best)
- 125g tasty Tempeh, diced
- 1/4 cup Tahini
- 2 tablespoons tamari or soy sauce
- 1 cup cooked, well drained sweet potato
- 3g arame (optional), soaked and drained
- Oil of your choice for frying
Heat a teaspoon of oil in a small frying pan. Add the onion & garlic and cook gently for 5 minutes, then add carrot and continue to saute for another 4 – 5 minutes until soft.
Place all the remaining ingredients in a large bowl & add the cooked carrot mixture. Mash and mix together well. Form into about 20 balls.
Put about 3cm of oil in a small saucepan or frypan over low-medium heat. Once hot, add the balls in batches and fry until golden, turning gently to ensure all sides are evenly cooked. Drain on paper towel.
Don’t forget to email us your pics of all your big batch cook ups! Send glorious MamaBaking food pictures to firstname.lastname@example.org or post them on our Facebook page