Veggie Carrot, Sweet Potato & Ginger Balls

Serves 18-22

• 1kg carrots
• 2 Sweet Potatoes
• 3 cloves of Garlic
• Bunch of Coriander
• Small knob of Ginger
• 1 teaspoon Chilli Powder
• 2 tablespoons of Salt
• 1 teaspoon of Soy Sauce
• Sesame Seeds
• 1 tablespoon of Olive Oil
• Sawuchay for dipping (as much as you want!)

1. Pre heat oven to 180°C.
2. Peel and boil the sweet potatoes for approximately 15 mins or until soft enough to mash.
3. We used the leftover pulp of the carrots and ginger after making a juice – we hate waste! However, if juice wasn’t part of your morning routine, grating the carrots and ginger will work just as well. Just be sure to wrap the grated carrot in a tea towel and squeeze the remaining liquid out. Then add both ingredients into a large mixing bowl.
4. Finely chop the coriander, crush the garlic and mash the sweet potato, adding all into the bowl.
5. Add the olive oil, salt, chilli powder and soy sauce and mix all the ingredients together until fully combined.
6. Line a couple of baking trays with grease proof paper and create small balls or discs with the mixture and place onto the trays. If you want the sesame seed coating, smother the balls or discs with the seeds before placing them on the baking tray.
7. Pop the trays into the oven for 30 minutes, turning the discs or balls over half way through.
8. Remove from the oven and enjoy with a healthy side of Sawuchay for that extra hit of flavour – enjoy!

• Great as a healthy side dish.
• A light snack with a generous serving of Sawuchay.