Image: Brittany via Eating Bird Food

Ingredients:


  • 1 small sweet potato (kumara), peeled and cubed
  • 2 medium carrots, 1diced and 1grated
  • ½ large zucchini (courgette), grated
  • 3 tablespoons activated pine nuts
  • 2 tablespoons activated macadamia nuts, roughly chopped
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 3 spring onions (scallions), finely chopped
  • 1 handful of coriander (cilantro), finely chopped
  • 1 handful of dill, finely chopped
  • 1 tablespoon raw honey
  • 1 egg
  • 6 tablespoons almond meal
  • pink Himalayan salt, to taste
  • freshly ground black pepper, to taste
  • butter, ghee or coconut oil, for frying
  • Dill Mayonnaise, to serve

Directions

.

  1. Place the sweet potato and diced carrot in a steamer and steam until cooked through.
  2. Transfer to a bowl, roughly mash with a fork and set aside.
  3. Squeeze out any excess water from the grated carrot and zucchini and place in a large mixing bowl.
  4. Add the pine nuts, macadamia nuts, chilli, cumin, spring onion, coriander and dill and stir until well combined.
  5. Mix through the honey and egg, then the almond meal -the mixture should be moist but not too wet (if it is, add a little more almond meal).
  6. Season with salt and pepper.
  7. Using your hands, mould bite-sized balls out  of the mixture.
  8. Melt butter in a pan over a medium heat and fry the bites  until  brown  all over.
  9. Serve hot or cold with the Dill Mayonnaise.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.