Bring water to the boil in a medium saucepan and cook kumara for 15 minutes,
or until softened when tested. Drain well, and roughly mash with a fork. Meanwhile cook the onion and Tuscan cabbage in oil for 3-4 minutes. Add garlic and spices and cook for 30 seconds to 1 minute, or until fragrant. Add the Tuscan cabbage mixture and canned lentils to the kumara, season to taste. Divide mixture into 8 patties and coat in breadcrumbs.
Chill patties for 15-20 minutes or until firm. To make sauce, heat extra oil in saucepan, and cook the capsicums for 3 minutes. Add garlic and tomatoes and stir for 1 minute. Add vinegar, sugar, capers, and olives and cook for 10-15 minutes or until thickened. Season well, and add parsley. Pan fry the patties in sunflower oil in a non stick pan for approximately 7 minutes each side.
Serve sauce over lentil patties, with salad if desired.