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Lentil and Sweet Potato Rissoles

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“Yummy simple rissole for those non meat eaters out there. Perfect for post work out.”
READY IN:
1hr
SERVES:
4
YIELD:
8 rissoles
UNITS:
US

Ingredients Nutrition

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.

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