Preheat your oven to 180 deg C
Boil or microwave 400gm of sweet potatoes until tender .
Drain and mash .
Heat 1 tbs of rice bran oil in a fry pan
Add 1 onion ( peeled and finely chopped )and 1 tbs of minced garlic .
Cook , stirring occasionally until the onions are soft .
Now place 1 x 400gm tin of chickpeas into a bowl ( coarsely mash )
Add the sweet potatoes and onion mix .
Add 1/3 cup of fresh parsley leaves ( chopped )
4 sprigs of fresh thyme ( chopped )
2 cups of breadcrumbs
1 egg ( lightly beaten )
Mix well and divide into 6 portions and shape into round rissoles .
Dip the rissoles into a bowl with 1 cup of couscous and evenly coat .
Refrigerate for 30 minutes for the rissoles to firm .
Cook in the preheated oven ( 180 deg C) for 30 minutes .
Turn when rissoles are lightly browned .
Serve with a simple green leaf and tomato salad with a side of beetroot relish .
Boil or microwave 400gm of sweet potatoes until tender .
Drain and mash .
Heat 1 tbs of rice bran oil in a fry pan
Add 1 onion ( peeled and finely chopped )and 1 tbs of minced garlic .
Cook , stirring occasionally until the onions are soft .
Now place 1 x 400gm tin of chickpeas into a bowl ( coarsely mash )
Add the sweet potatoes and onion mix .
Add 1/3 cup of fresh parsley leaves ( chopped )
4 sprigs of fresh thyme ( chopped )
2 cups of breadcrumbs
1 egg ( lightly beaten )
Mix well and divide into 6 portions and shape into round rissoles .
Dip the rissoles into a bowl with 1 cup of couscous and evenly coat .
Refrigerate for 30 minutes for the rissoles to firm .
Cook in the preheated oven ( 180 deg C) for 30 minutes .
Turn when rissoles are lightly browned .
Serve with a simple green leaf and tomato salad with a side of beetroot relish .
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