Lentil and Sweet Potato Rissoles |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Yummy simple rissole for those non meat eaters out there. Perfect for post work out. Ingredients:
400 g lentils, drained |
1 1/2 cups mashed sweet potato |
1 small diced onion |
1 small diced green capsicum |
1 grated carrot |
2 teaspoons parsley |
1 teaspoon ground red chili pepper |
1 cup whole wheat breadcrumbs |
Directions:
1. Combine lentils and veggies in bowl.
2. Use hands to blend in sweet potato, breadcrumbs and cumin. If dry add some water/unsweetened tomato sauce/home made salsa.
3. Make into 8 balls and refrigerate for at least 30 minutes.
4. Preheat oven to 200°C.
5. Spray with a light oil and bake for 35 minute or until crisp and golden.
6. Serve with salad, as a burger, or in a wrap.
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