Sweet Potato and Coriander Rice Balls

Ingredients 1 large sweet potato peeled and boiled until very soft 1 cup coriander leaves roughly chopped 3 tbsp tahini ¼ cup sesame seeds ¼ sunflower seeds 1 1/2 tbsp Butter chicken spice mix (mixture of ground Paprika, cumin, coriander, turmeric, ginger, cinnamon, cardamom) juice of ½ lemon 2 garlic cloves minced salt and pepper to taste 3 cups cooked brown rice (1 cup uncooked) Method Preheat the oven to 220°C In a large bowl mash the sweet potato with all other ingredients besides the rice until well combined and the mixture is completely smooth. Add in the rice and mix together until well combined. Using a soup spoon take generous amount of the mixture, roll it into balls and place on a lined baking tray. (you may want to cover your hands in oil before doing this so the mixture doesn’t stick to you.) Put the balls in the oven for about 25-30 minutes or until the balls are golden and crispy. Once removed from the oven leave to cool for about 15 minutes, enjoy!

2 thoughts on “Sweet Potato and Coriander Rice Balls

  1. steven gunderson December 8, 2015 / 3:28 am

    please explain butter chicken spice mix used in sweet potato and coriander rice balls


    • chiamiablog December 8, 2015 / 1:44 pm


      It is a mixture of the following spices in powder form:
      ground Paprika, cumin, coriander, turmeric, ginger, cinnamon, cardamom


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