Method
Mix all dip ingredients together. Ideally chill for 30 minutes.
Heat a pan on medium heat, add a little oil and cook Amaze Balls until caramelised all over. Serve with beetroot dip and garnish with fresh coriander.
Ingredients
- 2 small cooked beetroot, grated
- 2 cloves garlic, crushed
- 250g Greek yoghurt
- Squeeze of lemon juice
- 2 tbsp coriander, finely chopped, plus extra for garnish
- 1/4 tsp cumin
- Salt and pepper to taste
- Olive oil
- Beetroot, Kumara & Quinoa Amaze Balls
