Sweet Potato & Jalapeño Rissoles with Guacamole

Sweet Potato & Jalapeño Rissoles with Guacamole

Sweet Potato & Jalapeño Rissoles with Guacamole. Fresh, delicious and ready in a flash, these sumptuous rissoles are perfect for your meat-free menu planning. 

Serves 4

560g sweet potato, peeled and chopped
1 spring onion, sliced
1 fresh jalapeño, sliced
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
avocado, peeled and roughly chopped
1 small red onion, finely chopped
1 tbsp lime juice
¼ cup olive oil, plus extra for drizzling
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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