Lentil And Sweet Potato Rissoles - cooking recipe

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

Preparation

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\u00b0C.
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.