{"id":12578,"date":"2021-08-13T11:00:56","date_gmt":"2021-08-13T09:00:56","guid":{"rendered":"https:\/\/www.boboli.es\/boboliland\/?p=12578"},"modified":"2021-08-13T11:01:13","modified_gmt":"2021-08-13T09:01:13","slug":"delicious-baked-beetroot-veggie-balls-with-sweet-potatoes","status":"publish","type":"post","link":"https:\/\/www.boboli.es\/boboliland\/en\/delicious-baked-beetroot-veggie-balls-with-sweet-potatoes\/","title":{"rendered":"Delicious: Baked Beetroot Veggie Balls With Sweet Potatoes"},"content":{"rendered":"\n<p>Are you bored eating the same thing every day? No worries&#8230; we have the solution! The recipe we\u2019re bringing you today is perfect for <strong>adding a new touch to your daily menus<\/strong>: veggie balls made of beetroot and mushrooms&#8230; they\u2019re exquisite! Come along and try it! We\u2019re convinced you won\u2019t be able to stop yourself once you try them. As always, from our dear\u00a0<a href=\"https:\/\/www.beingbiotiful.com\/recetas\/cenas\/albondigas-remolacha-patatas-boniato-horno\/\">@beingbiotiful<\/a>.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p><strong>Ingredients (For approximately 20 veggie balls)<\/strong><\/p>\n\n\n\n<ul><li>1 tablespoon olive oil<\/li><li>1 onion<\/li><li>2 handfuls of mushrooms<\/li><li>1 garlic clove<\/li><li>2 raw and grated medium size beetroots<\/li><li>50g oat flakes<\/li><li>225g cooked rice<\/li><li>75g sunflower seeds<\/li><li>Salt and pepper<\/li><li>Dried oregano<\/li><li>1 egg<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"R\u00edquisimo: Alb\u00f3ndigas de remolacha con patatas de boniato al horno\" width=\"1778\" height=\"1000\" src=\"https:\/\/www.youtube.com\/embed\/fQblxLwpuF4?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/www.boboli.es\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><strong>Preparation<\/strong><\/p>\n\n\n\n<p>1.\u00a0Wash <em>the mushrooms and cut them in 4. <\/em>Peel the onion and garlic and chop them. Cook the onion to a golden hue in olive oil on medium heat.<\/p>\n\n\n\n<p>2.\u00a0After 4-5 minutes, when the onion is translucent, <strong>add the chopped garlic and mushrooms<\/strong>. Raise the fire a little and cook for roughly 8 minutes or until the mushrooms are done.\u00a0<\/p>\n\n\n\n<p>3.\u00a0Meanwhile, wash and peel the beetroots. Grate them fine. <strong>Grind the sunflower seeds in a food processor until you obtain the texture of flour<\/strong>. Divide the mushrooms into two heaps.<\/p>\n\n\n\n<p>4.\u00a0Add half the mushrooms, the grated beetroot, oat flakes, rice, olive oil, salt, pepper and a little dried oregano to the sunflower-seed flour in the processor.<\/p>\n\n\n\n<p>5.\u00a0<strong>Pulse a little, then add the egg<\/strong>. Pulse a little more. Be careful not to overprocess or the texture will be too smooth. Place the mixture in a bowl and leave in the fridge for around 30 minutes. Make into balls with your hands.<\/p>\n\n\n\n<p>6.\u00a0<strong>Bake in a lined baking tray at 200\u00ba C for roughly 20 minutes <\/strong>or until the veggie balls take on a golden colour. You can turn them over and bake for another 10 minutes. Or you could cook them in a non-stick pan with a little coconut oil for 4-5 minutes on each side.<\/p>\n\n\n\n<p><strong>Baked sweet potato<\/strong><\/p>\n\n\n\n<ul><li>3 medium size sweet potatoes peeled and cut in similar length strips<\/li><li>Pepper<\/li><li>Cayenne pepper, turmeric, cinnamon, thyme, rosemary&#8230;<\/li><li>Salt<\/li><li>Chopped parsley<\/li><\/ul>\n\n\n\n<ol type=\"1\"><li><strong>Wash, peel and cut the sweet potatoes in strips of the same length<\/strong>. Put them into a big bowl and submerge in cold water for at least 2 hours.<\/li><li>Drain well, pat the sweet potato strips dry with a cloth and put them back in the bowl. <strong>Add some olive oil, pepper, paprika and oregano<\/strong> (or any spices you fancy), mix well and place them on a lined baking tray. Ideally the strips should not touch each other, which will make them crispier when done.<\/li><\/ol>\n\n\n\n<p>3.\u00a0<strong>Bake for about 20-25 minutes<\/strong>, take them out of the oven, turn them over and bake for another 20-25 minutes. Once they\u2019re done, add a pinch of salt and parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Are you bored eating the same thing every day? No worries&#8230; we have the solution! The recipe we\u2019re bringing you today is perfect for adding a new touch to your daily menus: veggie balls made of beetroot and mushrooms&#8230; they\u2019re exquisite! Come along and try it! We\u2019re convinced you won\u2019t be able to stop yourself [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":12422,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":2511,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":""},"categories":[578],"tags":[606,588],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/posts\/12578"}],"collection":[{"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/comments?post=12578"}],"version-history":[{"count":1,"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/posts\/12578\/revisions"}],"predecessor-version":[{"id":12579,"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/posts\/12578\/revisions\/12579"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/media\/12422"}],"wp:attachment":[{"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/media?parent=12578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/categories?post=12578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.boboli.es\/boboliland\/en\/wp-json\/wp\/v2\/tags?post=12578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}