Ingredients
2 tablespoons Puregg Simply Egg Whites
2 cups roast pumpkin, mashed
3 cups cooked Low GI brown rice, still warm
1 tablespoon tahini paste
2 tablespoons chopped coriander
2 teaspoons each crushed garlic and grated ginger
1 tablespoon tamari
1 teaspoon ground cumin
2 spring/green onions, thinly sliced
1/3 cup sesame seeds
½ cup sunflower kernels
extra 1/3 cup Puregg Simply Egg Whites, for coating
Method
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Combine first 10 ingredients in a bowl and season well with black pepper. Take 2 tablespoon-size portions and roll into balls.
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Lightly beat the remaining Puregg. Dip balls in the egg mixture and then coat in combined sesame and sunflower kernels. Cover and chill for 20 min.
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Meanwhile, preheat oven to 180C (160C fan forced). Line a baking tray with baking paper. Place rice balls onto tray and spray with olive oil.
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Bake for 30-35 min or until lightly golden. Serve with a green salad and low fat tzatziki-style dip for serving.
ENERGY 1321kJ (315 cal) FAT 13.9g (1.7g sat) SODIUM 172mg CARB 34.9g SUGARS 5.1g PROTEIN 9.9g