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Serves
4
Ingredients
- For the balls
2 cups
brown rice, cooked
1
can chickpeas, drained and rinsed
1 cup
toddler spinach, washed and dried
2 teaspoons
gluten-free soy sauce
1
thumb-sized fragment of ginger, grated
1 teaspoon
garlic powder
- For the sauce
1/2 cup
mirin
1/2 cup
gluten-free soy sauce
1/2 cup
filtered water
3 tablespoons
coconut sugar
1
thumb-sized fragment of ginger, grated
Instructions
- Blitz the total components for the balls in a meals processor except blended, being cautious now not to over-route of (you proceed to desire some texture).
- Establish them within the airfryer for 15-20 minutes on 180 degrees C, turning after 8 minutes.
- While the balls are within the airfryer, add the total sauce components to a shallow pan over a medium heat. Cook except coconut sugar has dissolved and sauce turns into barely of thicker.
- Assist balls over a mattress of unique toddler spinach and drizzle with the freshly made teriyaki sauce.
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