Serves: 4

INGREDIENTS:

·      ½ a large sweet potato, peeled and chopped into chunks

·      olive oil

·      1 onion, finely chopped

·      2 garlic cloves, crushed

·      1 teaspoon cumin seeds

·      2 cups cooked brown lentils

·      1/2 cup (35g) fresh wholemeal breadcrumbs

·      1tsp turmeric

·      ½ tsp cayenne pepper

·      ¼ cup chopped coriander leaves

·      1tb chopped oregano leaves (or 1tsp dried oregano)

METHOD:

1.     Place a pot of water over high heat and bring to the boil. Add chunks of sweet potato and simmer for 15 minutes or until soft. Drain water and mash with a fork.

2.     Place a fry pan over medium heat. Add a drizzle of olive oil and the onion and stir until onion starts to brown. Add garlic and cumin seeds and continue to cook for a further 2 minutes. Remove from heat.

3.     In a mixing bowl add lentils, mashed sweet potato, breadcrumbs, turmeric, cayenne pepper and herbs and mix to combine. Add onion mixture and mix well

4.     Shape mixture into small patties

5.     Cook in a fry pan with a little extra olive oil until nice and browned on each side

6.     Serve with a garden salad and either tomato chutney or some tahini and lemon

Recipe provides 1428kj, 15g protein, 9g fat, 1g saturated fat & 10g fibre per serve