Kumara Balls
Ingredients
- 1400 grams red kumara You lose approx 30% during peeling and preparation
- .75 tsp Salt
- .5 tsp pepper
- 100 grams Panko or GF equivalent
- 75 grams GF baking mix
- 100 grams black & white sesame seeds mixed for coating balls
- 100 mls sesame mayo or similar in squeeze bottle for serving
Instructions
- Peel kumara, and boil in salted water till soft, then strain away water.
- Put on baking paper on an oven tray, place in a very moderate oven to dry as much water away as possible without hardening the edges or surfaces.
- Put kumara through a course sieve or moulie until smooth and add all other ingredients.
- make balls at approx 25 grams each and rolling in sesame to cover, tray and store for transport with mayo
- At venue cook balls in a deep frier at approx 175C, place on plate and serve with a dot of mayo as per picture
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