Melting Sweet Potato Balls with Cumin
Dive into the comforting world of these vegetarian balls, where the natural sweetness of sweet potato meets the deep warmth of cumin and the freshness of parsley. Their melting, tender heart, wrapped in a perfectly golden crust, offers a unique sensory experience. Simple, economical, and quick to prepare, this recipe lends itself to many variations to amaze your guests. These delicious balls, both crispy on the outside and tender on the inside, are a gourmet success to share generously, whether as a main course or an exceptional appetizer.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Peel the sweet potatoes, cut them into cubes and steam or boil them for 15-20 minutes until very tender.
- 2
Drain the sweet potatoes carefully, let them dry for a moment, then mash them into a smooth puree. Let cool.
- 3
Finely chop the onion and sauté it in a drizzle of oil over low heat for 5-7 minutes until translucent. Let cool slightly.
- 4
In a bowl, mix the warm puree, sautéed onion, egg, breadcrumbs, parsley, cumin, salt, and pepper until you have a homogeneous mixture.
- 5
Cover the bowl with plastic wrap and place the mixture in the refrigerator for 15 minutes to firm up.
- 6
Moisten your hands, take portions of dough (about 30-35g) and shape into smooth, compact balls the size of a ping-pong ball.
- 7
Heat the oil in a large pan over medium heat. Brown the balls for 3-4 minutes on each side, 8-10 minutes total, until golden brown.
- 8
Briefly drain the balls on paper towel and serve immediately to enjoy the contrast in textures.
- Well-drained puree: Make sure the sweet potato puree is not too wet. If it is, reheat it over low heat while stirring or add an extra tablespoon of breadcrumbs.
- Toasted cumin: For a more intense flavor, toast the cumin seeds in a dry pan before grinding them.
- Perfect shaping: If the dough sticks to your hands, moisten them more often or coat them with a tiny drop of oil.
- Even cooking: Do not overcrowd the pan to maintain a constant temperature and a beautiful browning on all the balls.
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