Spicy Sweet Potato, Bean and Smoked Cheese Rissoles
This delicious recipe is taken from a collection produced by The Whale Tail Cafe, in Lancaster. The Whale Tail Cafe specialise in vegetarian and vegan cuisine, and have been great customers to Suma for over 20 years!
Buy the Whale Tail Cookbook
The cookbook this recipe was taken from is available to buy from the restaurant, and is a snatch at only £5. If you’d like a copy contact Rachel or Tricia on 01524 845133 who will be happy to post one out to you.
What is a Rissole?
A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, then usually baked or deep fried. A little bit like a more sophisticated (and we think much better tasting!) Findus crispy pancake.
Roast the sweet potatoes in half the oil at 190° for approx. 20 minutes until tender. Meanwhile, in the rest of the oil, saute the onions until transparent. Add the garlic, chilies and cumin and cook gently for a further couple of minutes. Drain the excess oil from the sweet potatoes and discard. Add sweet potatoes, cheese, breadcrumbs and kidney beams to onion and spice mixture. Mix well and allow to cool. Form in to firm balls the size of a satsuma. Dip in the beaten egg and roll in breadcrumbs. Reshape into a small burger.
We then gently shallow fry these to order in about 5 – 10 minutes, but they also work well in a pre-heated oven at 200° for about 20-30 minutes, turning once.