Lentil and Sweet Potato Rissoles
Yummy simple rissole for those non meat eaters out there. Perfect for post work out.
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READY IN: 1hr
SERVES: 4
YIELD: 8 rissoles
UNITS: US
INGREDIENTS
Nutrition- 400
- 1 1⁄2cups mashed sweet potato
- 1small diced onion
- 1small diced green capsicum
- 1grated carrot
- 2teaspoons parsley
- 1teaspoon ground red chili pepper
- 1cup whole wheat breadcrumbs
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DIRECTIONS
- Combine lentils and veggies in bowl.
- Use hands to blend in sweet potato, breadcrumbs and cumin. If dry add some water/unsweetened tomato sauce/home made salsa.
- Make into 8 balls and refrigerate for at least 30 minutes.
- Preheat oven to 200°C.
- Spray with a light oil and bake for 35 minute or until crisp and golden.
- Serve with salad, as a burger, or in a wrap.
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