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Sweet potato pizza balls

  • 0:25 Prep
  • 0:25 Cook
  • Makes 15


  • 500g sweet potato, peeled, cut into 3cm pieces
  • 35g sliced salami, finely chopped
  • 25g (1/3 cup) finely grated cheddar
  • 2 tablespoons pizza sauce
  • 50g (1/3 cup) plain flour
  • 2 eggs, lightly whisked
  • 50g (1 cup) panko breadcrumbs
  • Vegetable oil, to shallow-fry
  • Basil pesto, to serve (optional)


  • 1
    Cook the sweet potato in a steamer basket over a saucepan of simmering water for 10-12 minutes or until tender enough to mash. (Alternatively, place in a microwave-safe bowl, cover with 2 layers of plastic wrap and microwave on High for 10 minutes or until tender. Drain if necessary.) Transfer to a heatproof bowl. Set aside to cool slightly.
  • 2
    Use a potato masher to mash the sweet potato until smooth. Stir in the salami, cheddar and pizza sauce until combined. Roll level tablespoonfuls of the mixture into balls. Place on a tray lined with baking paper.
  • 3
    Place the flour, egg and breadcrumbs in separate shallow bowls. Roll the balls in flour, dip in egg and then roll in breadcrumbs to coat. Return to the prepared tray.
  • 4
    Add enough oil to a large frying pan to reach a depth of about 1cm. Heat over medium-high heat. Working in batches, shallow-fry the balls, turning often, for 5 minutes or until crisp and golden. Transfer to a plate lined with paper towel to drain. Serve with pesto, if you like.

Source: taste.com.au


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