Lentil and Sweet Potato Rissoles

Yummy simple rissole for those non meat eaters out there. Perfect for post work out.

• Ready In: 1 hr
• Serves: 4
• Yields: 8 rissoles

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.