Cashew-feta balls
19.12.2017
These little balls are tastiest in soup or on the side – and then preferably with a thick slice of bread and some pesto! Yes, you can wake me up for that, anytime! I always make a big batch of the balls at once and put half in the freezer so I always have some on hand. Also great when you have unexpected guests!
Prep time
20 min
Portion
24 balls
Shelf life
3 days in an airtight container in the fridge / max. 3 months in the freezer
Supplies
food processor or blender
Ingredients
20 min
Portion
24 balls
Shelf life
3 days in an airtight container in the fridge / max. 3 months in the freezer
Supplies
food processor or blender
Ingredients
400 g (0.8 lbs) sweet potatoes
200 g (7 oz.) cashews
170 g (6 oz.) feta
30 g (1 oz.) basil leaves
2 cloves garlic
2 pinches sea salt
a pinch of cayenne pepper
The perfect snack when you have unexpected guests coming over!
Method
Peel the sweet potato, place it in a pan with water and bring it to a boil. Continue to boil until the sweet potato is cooked. Blitz the cashews in a food processor until finely ground. Finely chop the basil and combine all of the ingredients together in a bowl. Knead the mixture to combine and roll into balls using your hands. Place them in the fridge for 30 minutes to firm up.
Peel the sweet potato, place it in a pan with water and bring it to a boil. Continue to boil until the sweet potato is cooked. Blitz the cashews in a food processor until finely ground. Finely chop the basil and combine all of the ingredients together in a bowl. Knead the mixture to combine and roll into balls using your hands. Place them in the fridge for 30 minutes to firm up.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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