Sweet Potato Tempeh Balls
Prep time: 5 minutes
Cooking time: 16 minutes
Serves: 4-6 as a snack or appetizer
A delicious, nutritious and plant protein packed snack!
Tempeh is similar to tofu as it's also made from soya beans but the process is different as tempeh is fermented with the whole beans. Tempeh is a traditional Indonesian food usually made from soy beans but it can also be made from other beans, legumes or seeds as well. I used the original organic soybean tempeh from Tabu Foods - they also make a great black bean tempeh too. It's made by fermenting the beans with a culture in a very controlled fermentation process.
Tempeh is high in protein and packed with vitamins and minerals including iron, magnesium and calcium. It can improve insulin resistance, promote bone health and lower inflammation. It's also a wonderful plant protein choice and because it's fermented it's great for gut health too.
Let’s cook ☺
200g tempeh, crumbled
2 medium sweet potatoes, peeled and mashed
1/3 cup potato starch or arrow root flour
1 tbsp lemon juice
1 tsp garam masala
1/4 tsp garlic powder (can sub a fresh clove)
Pink Himalayan salt and black pepper
Serve hot with your favourite dip - I've gone for a tangy mustard vegan mayo!
1. In a bowl, combine all the ingredients and mix well.
2. Flour a chopping board or work surface and roll into balls. It's about 1 tbsp of mixture to make into a ball. Flour your hands as the mixture can be sticky.
3. Gently brush each of the balls with olive oil and Airfry for 16 minutes on 200C.
4. Enjoy hot with your favourite dipping sauce.
Recipe by Mira Weiner
Styling and photography by Lana Kenney