Pumpkin and Sweet Potato Tots

Ingredient	10 serves
Pumpkin, peeled and chopped	500g
Sweet potato, peeled and chopped	500g
Eggs	4
Wholemeal breadcrumbs	150g
Cheddar cheese, grated	120g
Garlic, minced	4 cloves
Olive oil spray	as needed

	1 Preheat oven to 190°C. Line baking tray with baking paper.
	2 Steam (or boil) pumpkin and sweet potato until soft. Drain well.
	3 Roughly mash cooked and drained pumpkin and sweet potato and place into large mixing bowl.
	4 Add eggs, 200g of the wholemeal breadcrumbs, grated cheese and minced garlic. Mix until combined. Mash larger pieces up as you mix.
	5 Roll 1 tablespoon of mixture into ball or croquette shapes. Coat balls by rolling in remaining 100g breadcrumbs. Place onto prepared tray. Repeat with remaining mixture.
	6 Spray with olive oil then bake for 20 minutes or until golden brown.
	7 Serve with dipping sauce of choice.

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If mixture is too wet, add 1-2 tablespoons of flour, combine well, and roll out.
Add carrots and potato instead of pumpkin and sweet potato or a mixture of both.
Homemade salsa or Tzatziki can be used as a dipping sauce.