Sweet Potato Rice Balls

Prepare the cashew moxarella and leave it in the fridge to cool down.Prepare the chia ‘eggs’ by placing 2 Tbsp of chia seeds into 4 Tbsp of water. Set aside and let them soak.Take out the frozen corn and let it defrost.Place the rice in a colander and rinse the rice properly until the water comes out clear.Place the rice with the needed amount of water in your rice cooker.Wash the sweet potato and cut it into small chunks (leave the skin on if they’re organic). Place them in the steamer above the rice cooker and let the rice cook/ potatoes steam until done.Preheat the oven to 200°C / F.In the mean time, cut the fresh parsley, onion and garlic into small pieces.Once the sweet potatoes are soft, place them in a large bowl and mash them up with a fork or potato masher.Add the rest of the ingredients and spice it up as desired. Stir everything together until you have a moist mixture.Line a baking tray with parchment paper and take out about 2-3 Tbsp of the mixture. Roll it in your hands, press it down and place a small amount of cashew moxarella in the middle (you can skip this step if you want to omit the cheeze). Form the mixture around the moxarella and roll it into a ball (the desired size depends on your preferences). Repeat this step until all the mixture is gone.Place the balls on the baking tray and place in the oven for about 20-25 minutes (until crispy on the outside).In the meantime whip up your dressing. Once the balls are ready, serve with a salad on the side and dressing on top!