Undecided on whether this one is for me. The sorghum was still really chewy after the cook time so I added 1c of concentrated cinnamon tea (hindsight: chai concentrate would have been better!) and tried another 9 minutes pressure cook. That triggered the ‘food burn’ mode partway through so that was alarming, but the instapot either depressurized safely or it was already past the pressure cooking stage so no worries. The sorghum is still super chewy. Flavour-wise it’s okay, but not as magical as my buckwheat porridge. No need to dice up sweet potato — they had already disintegrated after the first cook.
Pretty good in the end, but crazy wet to work with. I used an egg instead of the flax egg and probably 1/4-1/3c of breadcrumbs. They were best simmered 5-10 minutes in massaman sauce after air frying. Next time explore ways to make less wet.
Take 2 was a bit less magical and needed substantial tweaking to balance - more sugar, balsamic vinegar, and sriracha. I used broth concentrate for part of the liquid and it made it too salty. We have unseasoned rice vinegar now so I used that. [[Next time use mushroom stock and bring back the ginger-garlic-chili paste from v1.]]
Worked well with my General Tsao sauce. Coating them in toasted sesame seeds was a great idea. I air fried the balls at 375f for ~20 minutes. They are fairly delicate (no binder) so I combined them with the sauce only just before serving. Half are going into the freezer for future use.
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