25/11/2020 
CategoryEveryday, Hot Meals, Hot Meals, Lunch, Vegetarian
Yields15 ServingsQuarter (3.75 Servings)Half (7.5 Servings)Default (15 Servings)Double (30 Servings)Triple (45 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
500 g sweet potato, peeled, chopped, cooked and mashed
800 g green or brown lentils, drained
1 clove garlic, crushed
1 carrot, grated
1 cup wholemeal breadcrumbs
1 egg, lightly beaten
2 tbsp flat leaf parsley, chopped
Canola oil spray
Method
1
When the cooked sweet potato is cool, add in the remaining ingredients and mix well.
2
Divide into 15 even balls and shape into patties.
3
Allow patties to set in fridge for at least one hour.
4
Spray a hot frying pan with canola oil spray and cook patties on medium heat for 5 minutes or until golden, before turning over and cooking for a further 5 minutes.
Tips
- Wrap patties individually and freeze until needed.
Nutrition Facts
Serving Size 78g
Servings 15
Amount Per Serving
Calories 71
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Sodium 140mg6%
Total Carbohydrate 10.8g4%
Sugars 2.8****g
Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
500 g sweet potato, peeled, chopped, cooked and mashed
800 g green or brown lentils, drained
1 clove garlic, crushed
1 carrot, grated
1 cup wholemeal breadcrumbs
1 egg, lightly beaten
2 tbsp flat leaf parsley, chopped
Canola oil spray
Directions
1
When the cooked sweet potato is cool, add in the remaining ingredients and mix well.
2
Divide into 15 even balls and shape into patties.
3
Allow patties to set in fridge for at least one hour.
4
Spray a hot frying pan with canola oil spray and cook patties on medium heat for 5 minutes or until golden, before turning over and cooking for a further 5 minutes.
