Soy and cashew balls

Pre-heat the oven to hot at 220°C and lightly spray a baking tray with canola cooking spray.
Cook the kumara in a large saucepan of boiling water for 10 minutes, or until tender. Drain well and place in the bowl of a food processor. Add the soy beans and blend until combined but not pureed.
Heat the oil in a saucepan, add the onion and garlic and cook for 2 minutes, or until the onion is soft. Add the onion, garlic, tamari and chickpea flour to the kumara mixture and blend quickly to combine. Add the roasted cashews and pulse until coarsely chopped through the mixture.
Using the palms of your hands, roll one tablespoon of mixture into a ball. Repeat with the remaining mixture (you should have enough to make 22 balls).
Pour the salad sprinkles onto a plate and roll the balls in the sprinkles until evenly coated. Place the balls on the prepared tray and bake for 30 minutes, or until firm and golden brown.
To prepare the ginger dressing, place all the ingredients in a bowl and whisk together well. Serve the soy and cashew balls on a bed of baby spinach leaves and drizzle with the dressing.

Tamari is a naturally fermented dark soy sauce. If preferred, some wheat-free variants are available.
Salad sprinkles are sunflower seeds and sesame seeds roasted in soy sauce and are readily available from the supermarket. If you are unable to find them, place ½ cup sesame seeds and 1/3 cup sunflower seeds in a non-stick frying pan and dry fry them for 5 minutes. Add 1 tablespoon soy sauce or tamari and cook, stirring, until the sauce has evaporated.

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