Sweet potato & bulgar wheat bites
Updated: Apr 28, 2020
These little bites were a bit of an experiment, I wanted a healthy vegetarian snack/ salad accompaniment that wasn't a falafel (I've never had or made a successful falafel that tastes near as good as the ones from a proper middle eastern fast food joint, so don't intend to try again).
These are a pretty sticky consistency so quite annoying to shape into the little balls. I ended up serving them not with a salad but the holy trinity of all great things - mango chutney, parmesan and hummus.
They freeze really well and would make a great topping for healthy pack lunches.
Makes around 12 bites
For the bites:
1 sweet potato (peeled)
½ red onion /or 2 spring onions (finely chopped)
1 handful fresh or dried rosemary (chopped)
1 handful parmesan (grated)
75g bulgar wheat
1 teaspoon veg stock
1 teaspoon cumin
1/2 teaspoon chilli powder
75g semolina/ fine polenta
Preheat the oven to 180°C/gas mark 4/ 350°F
Cut the sweet potato into small chunks then boil for 10-15 minutes until soft
Drain and mash in a bowl
Reserve the water and boil the bulgar wheat with the vegetable stock until just cooked, drain and fork it through with a drizzle of olive oil, salt and pepper
Mix the bulgar wheat and sweet potato together, add the rest of ingredients and then form into the 12 balls
Pour the semolina or fine polenta onto a large plate and roll the bites in the flour making sure they are fully coated
Bake in the oven for 15 minutes
Serve with any condiments of your choice (mango chutney and hummus are my preference)