Servings: 12 · Prep Time: 30 mins · Cooking Time: 40 mins
Total Time: 70 mins

Snacks | Minimal Ingredients | Lunch

A really delightful, throw together recipe that is packed to the brim with flavour. It is something that you can add your own twist too. The combination of carrot, sweet potato and bacon is delicious. If you wanted to really reduce the carbs then you could replace them with just celeriac which is a very low carb vegetable.


  • sweet potato, peeled and chopped (300g)
  • carrots, peeled and chopped (100g)
  • white onion, diced (1 large (250g))
  • sesame seeds (80g)
  • egg (1 large, room temp)
  • ground cumin (1 tsp)
  • sea salt (1/2 tsp)
  • cayenne pepper (1 pinch)


Peel and cut up carrot and sweet potato.
In to a pan of boiling water place the carrot and sweet potato and cook until soft.
Drain of water and allow to cool (to speed this up fill pan with cold water and allow to sit in the water until cold).
Pre-heat oven to 190�C / 375�F.
Dice onion, bacon and roughly chop coriander.
In to a mixing bowl place carrot, sweet potato and mash it up, add in bacon, raw onion, coriander, cumin, sea salt and pepper. Mix in until fully combined.
In to a separate bowl crack egg and whisk.
On to a flat and clean surface pour sesame seeds.
Now using roll a ping-pong sized ball of mixture between your hands, dip in to the egg mix and then carefully roll in the sesame seeds (if you find this too messy, then roll all the balls and dip in the egg mix and then just sprinkle the sesame seeds on top, roll them over and repeat).
Repeat until all the balls are coated, placed on a greased baking sheet and pop in the oven for 40 minutes.
Check on them after 20 minutes and then every 10 minutes until golden.
Once cooked carefully remove from the oven and allow to cool - or serve straight away.
These can be kept in an air tight container in the fridge for up to 4 days and reheated or eaten cold.