• 250g punnet cherry tomatoes, halved
  • ½ c Basil
  • Salt and Pepper to taste
  • 500g sweet potato, peeled and roughly chopped
  • Extra EVOO or Olive Oil spray for cooking
  • 2 tsp extra virgin olive oil (EVOO)
  • 1 small onion, finely chopped
  • 1 clove crushed garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 x 400g cans brown lentils, rinsed and drained.
  • 1 cup breadcrumbs


1. Preheat oven to 180®C. Place tomatoes cut side up on a tray and roast for 30 minutes or until soft and lightly browned. Let cool for 15 minutes. Transfer to food processer with the basil and lightly process to a chunky sauce. Season with salt and pepper and set aside.

2. Place sweet potato in a microwave safe bowl, cover and cook on high for about 5 minutes or until tender. Drain and transfer to a large bowl and then roughly mash.

3. Heat oil in a saucepan. Add onion and cook 3 minutes until golden. Add garlic, cumin and coriander, and cook, stirring for 1 minute.

4. Add onion mixture, lentils and a pinch of salt to mashed sweet potato. Stir to combine.

5. Shape into evenly sized balls or patties and coat in breadcrumbs.

6. Heat a small amount of extra oil or cooking spray in a large pan. Cook balls for 2-3 minutes on each side until golden.

7. Serve with roast tomato sauce and salad or bread rolls as preferred

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