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Lentil & Sweet Potato Rissoles

 


Categories: Main Dishes, Recipes From Friends, Side Dish, Vegetables, Whole Grains
Number of Portions: 8

Quantity Unit Ingredient

  • 400 grams Lentils 
  • 1.5 cup mashed sweet potato 
  • 1 small diced onion 
  • 1 small green pepper diced fine 
  • 1  carrot grated 
  • 2 teaspoons parsley 
  • 1 teaspoon ground chili pepper 
  • 1 cup whole grain bread crumbs or cornbread/pole 

Combine lentils and veggies in bowl, use hands to blend in sweetpotato, breadcrumbs and cumin. if dry add some water/unsweetened tomato sauce/home made salsa. Make into 8 balls and refridgerate for at least 30 minutes. Spray with a light oil and bake in preheated (200C/400f) oven, turning once or twice, for 35 minute or untill crisp and golden.

Prepared by: Lani, Queensland, Australia

Per Serving (excluding unknown items): 286 Calories; 1g Fat (3.6% calories from fat); 17g Protein; 54g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 50mg Sodium.


    

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