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