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Potato and vegetable balls
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Savory Lebanese-inspired balls perfect for dunking in creamy hummus.
Ingredients:
  • 500g potato
  • 9.20 gm olive oil
  • 1/2 leek, trimmed, halved, washed, sliced
  • 1 medium carrot, peeled, grated
  • 1 medium zucchini, grated
  • 12.00 gm tahini
  • 1.25 gm ground cumin
  • 1 tsp finely grated lemon rind
  • 82.50 ml gluten-free plain flour
  • 187.50 ml rice crumbs (see note)
  • gluten-free hummus, to serve
Instructions:
  • In a large saucepan, boil the potato in cold water until tender, about 15 minutes. Drain and transfer to a heatproof bowl. Mash the potato and allow it to cool.
  • 1. Preheat the oven to 220°C/200°C fan-forced and prepare a large baking tray with baking paper. 2. In a small frying pan over medium heat, heat oil and sauté leek and carrot for 4 minutes until softened, stirring occasionally. 3. Add zucchini and cook for an additional 3 minutes until vegetables are tender. 4. Stir in tahini, cumin, and lemon rind and cook for 1 minute until fragrant.
  • Combine vegetables, flour, salt, and pepper with the potato mixture. Let it cool. Shape mixture into balls. Coat them with rice crumbs. Bake until browned and crisp. Cool and store in the fridge in an airtight container.

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