Lamb Rissoles With Sweet Potato Chips

• 1 1/3 Small Zucchini (150g)
• 1 Medium Carrot (75g)
• 1/3 Tablespoons Fresh Chives (6g)
• 240g Lean Lamb Mince
• 1 1/2 Weetbix (22.5g)
• 1 1/2 Free Range Eggs (75g)
• 1 1/3 Small Sweet Potatoes (225g)
• 1 Tsp Rosemary Leaves (4g)

1. Preheat oven to 150 Degrees (Celsius) and line a baking tray with baking paper.
2. Grate Zucchini and Carrot, and finely chop chives
3. Combine Mince, Crumbled Biscuit, zucchini, carrot, chives, and half of a lightly beaten egg (per serve) in bowl and shape mixture into desired rissole sizes
4. Arrange Rissoles on tray and bake for 35 minutes until brown
5. Peel and cut sweet potato into chip lengths. Finely chop rosemary leaves.
6. Remove tray from oven at 20 minutes and add sweet potatoes to the tray, season with rosemary and bake for a further 15 minutes.

zucchini, carrot, fresh chives, range eggs, sweet potatoes, rosemary

Taken from www.yummly.com/recipe/Lamb-Rissoles-With-Sweet-Potato-Chips-1457996 (may not work)