Savoury Kasha Balls

So I made kasha for breakfast this morning but used too much water in the pressure cooker and ended up with more mush than texture. We ate our breakfast anyway (raspberries and bananas and oat milk made it good) but I still had almost 2 cups of kasha left to use. I decided to make kasha balls.

This recipe is adapted from a recipe I found on Yummly.

3SP for 18 balls on WW Purple.

Savoury Kasha Balls

~ 1.5 cups cooked kasha (buckwheat groats)
1 tsp salt
2 tbsp ground flax seeds
2 tbsp tomato paste
1 tablespoon dijon mustard
2 tbsp soy sauce
1 tbsp nutritional yeast
1 tbsp italian herbs
1 tsp onion powder

Mix all together in a bowl. Spray a cookie sheet or tray with oil. Form into balls using 1-2 tbsp of mixture. Spray top of balls with oil if airfrying just to crisp them up.

I put them in my airfryer at 450 degrees for 15 minutes.

You could bake them at 350 but watch them - check after 15 minutes and then maybe continue to cook them for another 15 minutes until the outside is crispy. You could deep fry them as well.

Serve warm with dijon mustard. My husband wants to make a sandwich with them. I'm sure they will be good cold also.