Author Notes: Tell us about your recipe. —Alannah | Kale Mary
Serves: 4
Ingredients
For the balls
-
2
cups brown rice, cooked
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1
can chickpeas, drained and rinsed
-
1
cup baby spinach, washed and dried
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2
teaspoons gluten-free soy sauce
-
1
thumb-sized piece of ginger, grated
-
1
teaspoon garlic powder
For the sauce
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1/2
cup mirin
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1/2
cup gluten-free soy sauce
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1/2
cup filtered water
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3
tablespoons coconut sugar
-
1
thumb-sized piece of ginger, grated
Directions
- Blitz all the ingredients for the balls in a food processor until combined, being careful not to over-process (you still want some texture).
- Put them in the airfryer for 15-20 minutes on 180 degrees C, turning after 8 minutes.
- While the balls are in the airfryer, add all of the sauce ingredients to a shallow pan over a medium heat. Cook until coconut sugar has dissolved and sauce becomes slightly thicker.
- Serve balls over a bed of fresh baby spinach and drizzle with the freshly made teriyaki sauce.
Photo by Alannah | Kale Mary