I have been obsessed with all things potato this winter - so far jacket potatoes have been featuring on my plate almost daily. So I thought it was time to mix things up and get a little inventive with the potatoes.
I got this idea from Loni Janes 'Feel the Lean' e-book and after eating them a go knew they would be delicious in a gluten free wrap.
These little balls are packed with fibre and lots of vitamins and minerals like potassium, vitamin C and B vitamins.
However, because most of the vitamins are locked in the skins of the potatoes it's really important to leave the skins on when you're eating them. Try to buy organic to avoid those nasty pesticides found on potatoes - they are on the 'dirty dozen', list but when organic can still be tasty and nutritious.
When it comes to rice, I used brown rice that I soaked all day in some filtered water and a dash of apple cider vinegar.
This is something that's really important to do when eating lots of grains, beans and legumes, because it reduces the phytic acid content. Phytic acid actually reduces the amount of minerals that can be absorbed when eating rice etc., zinc absorption is particularly inhibited if grains, beans and legumes are not soaked. So get soaking!
Ok here is my take on these delicious potato rice balls.
Potato Rice Balls
Ingredients (serves 4)
1 cup of soaked brown rice
2 medium sweet potatoes
4 medium potatoes
Ground cumin powder
1 Tbsp curry powder
1 Tbsp chai seeds
Gluten free wraps
1. Rinse the pre-soaked rice and cook according to the packets instructions. The rice may cook a little quicker as it's been soaked.
2. Wash and cut all the potatoes into a similar size and then steam until cooked through.
3. Soak the chia seeds in about 1/3 cup of filtered water. Put the oven on to 180 to pre-heat.
4. Once the rice is cooked, drain the water. The potatoes should be cooked by now too, so empty them into a big bowl, add the chia seed and water mixture and mash until smooth.
5. Add the rice, and spices and a little salt if you want. Mix though and then ball up the mixture into medium sized balls. Place them on a lined baking tray and pop them into the oven for 20 minutes until a little crispy.
6. Finally add them to a warm wrap, pack with salad and drizzle with garlic lemon sauce (I also added some baba-ganoush to mine).