Name: Lentil and Sweet Potato Rissoles
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 rissoles, 4 serving(s)
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

No reviews yet

Lentil and Sweet Potato Rissoles

At a Glance

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 8 rissoles, 4 serving(s)

Dietary

Dairy-free
Egg-free
Vegan

Allergens

Wheat

Calories 228.6 per serving 914.4 for selected servings

Fat 0.7g per serving 2.8g for selected servings

Sugar 10.8g per serving 43.2g for selected servings

Protein 11.3g per serving 45.2g for selected servings

Carbohydrates 46.2g per serving 184.8g for selected servings

Make and share this Lentil and Sweet Potato Rissoles recipe from Food.com.

Hands-Free Mode Keep screen awake while cooking.

Hands-Free Mode Off

Equipment

Mixing bowl, grater, baking sheet, oven

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

Instructions

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.

Reviews, cook notes, and substitutions

No member notes yet. Public visitors can read notes here once members share them.

Lentil and Sweet Potato Rissoles

At a Glance

Categories