Satay Quinoa balls with Katsu Sauce*

Author: Holly White

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Thai Quinoa Meatballs with Katsu Sauce

Serves 4 - makes 12 meatballs.

Ingredients

Thai Quinoa Meatballs

• 1 can chickpeas - 200g drained weight.
• 100g cooked quinoa (pre-cooked weight)
• 50g coconut sugar
• 35g crunchy peanut butter
• 45ml Tamari
• 20g finely chopped coriander
• 50g finely chopped red onion
• 3 cloves garlic - pureed
• 1 teaspoon grated ginger
• 1 tablespoon sriracha sauce
• 1 tablespoon chia seeds
• 4-5 tablespoons crushed peanuts for garnish.

Katsu Curry Sauce

• 1 tablespoon olive oil
• 250g red onion, roughly chopped
• 300g carrots, peeled & chopped
• 1″ piece ginger, peeled & sliced
• 3 cloves garlic
• 1 teaspoon ground turmeric
• 1½ tablespoons curry powder
• 1 x 400ml tin coconut milk
• Pinch of sea salt & black pepper

Instructions

Thai Quinoa Meatballs

1. Cook your quinoa.
2. Rinse and drain the chickpeas. Dry them well. Bake at 180* for 15 minutes to dehydrate.
3. Add the baked chickpeas to a blender and pulse down before adding in all the remaining ingredients.
4. Scoop out the mixture to form meatballs. Lightly dust in crushed peanuts.
5. Roast in coconut oil fat 180* for 15-20 minutes until the outside starts to crisp.

Katsu Curry Sauce

1. Heat the oil over medium heat and add the onion and carrots and fry until starting to soften.
2. Add the ginger, garlic, turmeric, and curry powder, and cook for a minute or two.
3. Add the coconut milk and simmer for 5 minutes until reduced slightly and the vegetables are soft.
4. Allow to cool before blending in a blender until smooth; season with salt and black pepper. Add a little extra water if the sauce is too thick.
5. Serve with rocket and top with chilli flakes.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.