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 egg

1 teaspoon cumin

1/2 teaspoon chilli powder


Roll in:

75g semolina/ fine polenta


Method:

  • 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)


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