Sweet Potato Lentil Balls

These Sweet Potato Lentil Balls are packed with protein, veggies and fiber – they make a brilliant finger food for babies transitioning to solids. Rich in beta carotene, sweet potatoes are a great addition and lentils pack a nutritious punch with minerals and protein. The whole family can enjoy the crispy balls of goodness as a nutritious lunch or dinner, just add quinoa or rice and salad.

Ingredients

Method

1 cup sweet potato, mashed
1/2 cup split red lentils, rinsed
½ cup filtered water
1 garlic clove, minced
1/2 red onion, diced
1 teaspoon paprika
Sea salt and pepper, to taste (optional)
1/2 cup chickpea flour
1 tbs fresh parsley
1/4 cup hemp seeds
1 cup rice breadcrumbs
Olive oil

1.	Preheat oven to 180°C and line a baking tray with baking paper.
2.	Place lentils in a saucepan and cover with water. Bring to a boil, then lower to a simmer and cook, uncovered, for about 5 mins. Drain any remaining liquid and allow to cool.
3.	Add cooled lentils, sweet potato, garlic, red onion, paprika, salt, pepper, chickpea flour, parsley and hemp seeds to a food processor. Pulse until combined. Place mixture into the fridge for an hour.
4.	Shape mixture into tablespoon-sized rounds.
5.	Roll each round in breadcrumbs and place on a baking tray with baking paper and drizzle with some olive oil.
6.	Bake in oven for 25-30 mins or until golden and crisp on the outside. Alternatively, you can fry them in a frying pan.

Tip:

Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. If the dough seems to sticky and soft, wet your hands with a little water to prevent the dough sticking to your hands. The recipe works best with baked sweet potato instead of steamed sweet potato. You can substitute hemp seeds for almond meal or flaxseed meal.