Bellingen Seed Savers Archived

Sue's Baked beetroot, sweet potato & haloumi balls

Ingredients

• 2 large/500g beetroots, grated
• 1 small/200g sweet potato, grated
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 200g haloumi, grated
• 1 tsp dried chilli flakes or 1 small fresh chilli, finely sliced
• A handful of basil, roughly torn
• 2 eggs, lightly whisked
• 1/2 cup rolled oats (gluten-free if needed)
• 1/2 cup chickpea flour
• Salt and pepper

How to make

• Heat your oven to 180 degrees and line a baking tray with a piece of baking paper
• Combine the grated beetroot, sweet potato, haloumi, diced onion, minced garlic, chilli and basil in a large mixing bowl until everything is mixed together really well
• Add the eggs, oats, chickpea flour, salt and pepper and combine the mixture again until it starts to come together and hold its shape. Once it’s thoroughly mixed, place the mixing bowl in the fridge and let it rest for around 15 minutes to allow the oats and chickpea flour to absorb the liquid. If you are struggling to get the mixture to hold, add a tablespoon of chickpea flour at a time until the mixture holds well
• Mould the batter into balls with your hands, squeezing out any excess liquid back into the bowl. Transfer them to the baking tray and place in the oven to cook for approximately 40 minutes or until the balls come up golden and crispy on the outside. Allow them to cool slightly before enjoying with your favourite salad vegetables and sauces

• Cooking time can vary depending on the size of your balls. If you want to cook these quickly make the balls smaller or shape them into patties rather than round balls

Sue’s Note: I rolled small balls and then flattened them somewhat with a fork once on the baking tray. I cooked mine for around 30 – 35 minutes, turning once. They ended up slightly golden on the outside but still soft inside. This recipe made around 35 – 40.