Sesame Rice Balls with Yoghurt coriander sauce
These are simple to make even thought the ingredient list is looong. They’re a delicious savoury snack great for lunch or even dinner with some salad or veggies or add to a snack plate.
I often make some mini ones which I keep in the freezer to add to my daughters lunch box when we’ve run out of food.
I’ve been searching for the perfect dipping sauce for these rice balls and have settled with the yoghurt coriander mint sauce, I’m not sure it’s perfect but it’s pretty good! I’d love to hear what dipping sauce you’d like with these?
Sesame Rice Balls, new mama chai, cacao & coconut bliss balls.
Ingredients
For the Rice Balls:
1.5 cups cooked sweet potato
3 cups cooked short or medium grain rice (1.5 cup uncooked rice)
1 onion
3 cloves garlic
4 cm chunk grated ginger
2 cups grated carrots
125g Marinated tempeh chopped into little cubes
1/2 cup sunflower seeds
½ cup pumpkin seeds.
1/4 cup sesame seeds
4 chopped spring onions
2 tablespoon Fresh coriander
1 1/2 tablespoons tamari
1 teaspoon sesame oil
1 cup or more EXTRA sesame seeds for rolling
For the Yoghurt Coriander Mint sauce:
1 cup whole green style yoghurt
½ clove minced garlic
1 tablespoon of sesame oil
A tablespoon fresh chopped coriander and a few (10ish) mint leaves chopped tiny
For the Rice Balls:
Preheat the oven to 180 degrees.
Line an oven tray with baking paper.
Cook your rice, make sure it’s not nutty but soft and fluffy!
Boil, steam or roast your sweet potato.
Gently fry the onion until soft, add the garlic and ginger and fry until the garlic is soft and fragrant. Add the grated carrot and continue gently frying until the carrot is cooked through.
Add all the ingredients into a large bowl and mix it up. Then put your clean hands in and squish it and knead it to help it stick together.
Roll into tennis size balls.
Roll the balls in the sesame seeds until they’re coated.
Place the rice balls on the lined oven tray.
Pop in the oven and bake for about 30 minutes. Until they’ve gone a golden colour.
Serve warm or cold.
They freeze really well too.
For the Yoghurt Coriander sauce:
Put all the ingredients in a bowl and mix together. Store in a jar in the fridge.
