These little balls of recovery protein and carbs are sure to disappear quickly in the moments following a spirited workout. They add a savoury note to what might have been a run dominated by gels and other highly sweet fuel. The balls are great straight from the fridge or a cooler transported to a race, but you can also warm them in the microwave.
Makes 8 Servings
1 medium-sized white potato (about M pound),
peeled and cubed 2 five-ounce cans water-packed albacore or skip
jack tuna, drained and flaked 1 large egg, lightly beaten
N cup golden raisins 2 tbsp tahini
N cup finely chopped flat-leaf parsley 1 scallion (green onion), chopped Juice of K lemon 1 K tsp yellow curry powder K tsp salt N tsp black pepper
1. Steam or boil potato until tender. 2. Preheat oven to 350 F. Place potato in a large bowl and mash. Stir in remaining ingredients. 3. Form into balls slightly smaller than golf ball–sized. You should have about 16 balls. Arrange on a lightly greased or parchment paper–lined baking sheet and bake for 35 to 40 minutes, or until darkened and crispy on the outside. Let cool and then store in an airtight container in the refrigerator for up to five days.