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Sweet Potato & Jalapeño Rissoles with Guacamole

Fresh, delicious and ready in a flash, these sumptuous rissoles are perfect for your meat-free menu planning.

Sweet Potato & Jalapeño Rissoles with Guacamole

Serves 4

560g sweet potato, peeled and chopped
1 spring onion, sliced
1 fresh jalapeño, sliced
½ 
cup roughly chopped coriander leaves, plus extra to serve
2 tsp ground cumin
1 cup panko breadcrumbs
2 red capsicums
¼ cup apple cider vinegar
1 tbsp caster sugar
1 garlic clove, thinly sliced
1 
avocado, peeled and roughly chopped
1 small red onion, finely chopped
1 tbsp lime juice
¼ cup olive oil, plus extra for drizzling
1 
baby cos, trimmed and leaves picked

Steam, boil or microwave sweet potato until it is very tender. Place sweet potato, spring onion, jalapeno, half the coriander and cumin in a bowl. Season with salt and freshly ground black pepper.

Mix well, mashing 
some of the sweet potato 
to combine.

Shape ¼ cups of the sweet potato mixture into rissoles. Press into panko crumbs to coat; place on a tray and refrigerate for 20 minutes.

Meanwhile, heat a chargrill pan over high heat. Cook capsicums for 10 minutes or until skin is blackened. Remove and place into a sealed plastic bag for 5 minutes to steam.

Remove capsicum from bag and peel or rub the blackened skin to remove. Discard cores. Cut capsicum into thick slices.

Combine vinegar, sugar and garlic in a bowl and add capsicum.

Set aside for 20 minutes or until ready to serve.

Roughly crush avocado with red onion, lime juice and remaining coriander. Season to taste; set aside.

Heat oil in a large frying pan over medium heat, cook rissoles in batches for 4 minutes each side or until heated through.

Serve rissoles on lettuce leaves with guacamole, pickled capsicum, coriander leaves and drizzled with olive oil.

smart tip +
For a non vegetarian option, add canned tuna or salmon to the rissoles. These rissoles freeze well.

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