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
Combine first 10 ingredients in a bowl and season well with black pepper. Take 2 tablespoon-size portions and roll into balls.
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.
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.
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