This recipe is so good for when you're in a hurry and haven't prepped anything for dinner or for when you have leftovers to use up. When ever I cook I always try and make extra so that there’s left overs for lunch or to make another meal, it saves so much time.
Ingredients:
1 cup of roasted veggies, I used sweet potato and pumpkin
1-1/2 Cups of cooked rice or quinoa
1/2 Red Onion
2 Garlic Cloves
1/4 Cup Sun Flower Seeds
1 Flax Egg or a Regular Egg,
1 Handful of Parsley
Method:
Start by sautéing your onion and garlic until golden, set aside and allow to cool. Take the rest of our ingredients and mix until well combined, lastly, add your onion and garlic and mix well, take about a tablespoon at a time and roll into balls, place onto a tray lined with baking paper, pop into the oven and bake for 20 Minutes or until crispy and golden, at 180 deg.
Tip:
It can be quite a sticky mixture to work with, before rolling the balls grease your hands with oil to help you roll, you may need to re-oil as you go.
