2 cooked cups of cooked rice
1 medium sweet potato (diced and roasted for 40 minutes)
1 can coconut cream
1 cup of water
1 vegetable stock cube
1/2 diced onion
1/2 garlic clove
1 tbs fresh basil and or pasley
Ground flaxseed for rolling the balls in
Brown the onion and garlic in a large fry pan, add the rest of the ingredients, except the basil/parsley. bring to the boil and then simmer under sauce has reduced. About 45-60mins. Add parsley/basil 10 minutes before cooking ends. Allow to cool. Roll into balls in ground flaxseed and then brown the balls in a pan with water, or the smallest amount of oil. Add to the oven on 180 degrees for 30 minutes to ensure warmed through. Serve with sauce.
3 tbs dijon mustard
3 tbs tahini
6 tbs apple cider vinegar
3 tbs water.
Mix together and place in a bowl for dipping.