Recipe – Kumara and Pumpkin Balls with Peanut Satay Sauce

Kumara and Pumpkin Balls with Peanut Satay Sauce

I ate these at a Vegetation restaurant called Mainstreet Cafe in Christchurch NZ
which sadly is closed. These are not exactly the same, but close enough to enjoy
the flavours. Kumara is a New Zealand word for sweet potato.

Makes 6
Kumara and Pumpkin Balls
1/4 large pumpkin peeled and cut into cubes
1/3 C Nutritional Yeast
2 medium kumara cut into cubes
2 Tbsp oil
1/2 tsp salt
2 cloves garlic
1 large onion diced finely
2 tsp cumin
2 Tbsp pumpkin seeds
4 Tbsp sesame seeds

Roast the pumpkin & kumara with the salt and oil – around half an hour at around
180 degrees/350F or until soft – let cool – you want the vegetables just cooked – not too mushy
fry onions and garlic in a little oil until clear
mix onions, roasted veges with the cumin and pumpkin seeds
– use your hands and squish it all together so it binds
roll into balls with your hands – either large or bite sized
roll in sesame seeds and put onto an oiled oven tray
bake for 30 minutes at 150 degrees/300F or until golden brown
serve with brown rice and satae sauce

Makes 1 liter
Peanut Satay Sauce
1 sliced onion
1 Tbsp crushed chilli
2 Tbsp crushed ginger
1 clove garlic finely chopped
1 Tbsp oil
2 tsp cumin
1 tsp turmeric
1 tsp coriander
1 C peanut butter
2 C hot water
1/2 tsp salt
1/2 date puree or 2 tablespoons agave syrup

Sauté onions/garlic/oil for 10 minutes or until clear
add ginger, garlic, spices and cook for 2 minutes
mix in peanut butter and water and date puree and salt
heat back so is hot but not boiling
blend with stick blender
taste and add salt/chilli if you like
add water if you want a thinner mixture


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