The word 'pobble' is unlikely to be found in a dictionary, but I've always used it to describe small round objects. It fits perfectly into the title of this vegetarian recipe for ball-shaped nibbles or snacks based on the excellent sweet potato, or yam.
There is no added salt, oil or fat. The walnuts contain a little of their own natural oil, but for a serious dieter they and the dip can be omitted.
The recipe makes 18-20 pobbles. They are best served straight from the oven, but are good at room temperature too. Preparation takes around 40 minutes, and baking about half an hour. No special equipment is needed, just a sharp knife to prepare the ingredients, a large bowl to mix them, a fork for mashing, and a large, lined baking sheet.
The tahini dip is, of course, optional, but a worthy accompaniment which takes about a minute to prepare.
While the yams are cooking and cooling, the other ingredients can be prepared.
Recipe for Yam Pobbles (Sweet Potato Balls)
Serves 4-5 as a snack.
Ingredients:
- 2 good-sized yams (sweet potatoes) - total about 400g
- 1 large onion, peeled and chopped fairly finely
- 40g walnut pieces, coarsely chopped
- 3 large garlic cloves, peeled and crushed
- 4 tsp chilli powder (or 2 large fresh red chillies chopped finely after removing stalk)
- 3 tsp ground cumin
- 3 tsp ground coriander
- juice of 1 lemon
- 80g gram flour (or plain flour)
The oven should be heated to 200C.
Directions:
- Place the yams in a dish with about 2cm water. Microwave on high for 10 minutes, or until the flesh is soft. Drain and leave to cool. When cool enough to handle, peel and place in the large bowl. Mash with the fork.
- Add all the remaining ingredients, and mix really well.
- With hands, shape the mixture into 18-20 pobbles (balls), just slightly larger than a walnut.
- Line the large baking sheet with baking parchment, and place the pobbles on it, leaving a little space between them to cook evenly.
- Bake for 15 minutes, then turn each pobble and bake a further 15 minutes.
Tahini Dip
Simply place about 4 tbsp of plain fresh yogurt in a small dish and stir in 2 tbsp tahini (sesame paste).
Additional Twists
Other nuts can be used instead of walnuts - hazels, pecans, pine nuts, brazils and so on. Some strong chopped herbs could be added, such as coriander or parsley; or for colour, some finely chopped green or red pepper. The dip could be prepared with more yogurt, but using chopped mint instead of tahini.
Serving Suggestions
The image shows the pobbles arranged around a shallow dish of tahini dip, with a few leaves of rocket (rucola/roquette, attractive and pungent). Small plum or cherry tomatoes would look good, and a formal salad could be served as well.
If there is a problem with 'double dipping' (people biting a piece off, then dipping the remainder back in), the pobbles could be made a little smaller, to make sure they are eaten in one bite. Alternatively, they could be served to one side of each plate, with a strong, fairly thick parsley sauce to be poured beside them.
Although at their best straight from the oven, the pobbles could be served at room temperature, or reheated briefly later.
Accompaniments
A dry red wine would go well, otherwise apple juice or dry white grape juice.
Jacqueline Pye - Jacqueline is a former teacher & educational psychologist, and a writer with many articles published. She is an expert vegetarian cook, ...
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