Plastic Challenge 2017
July 19, 2017 – 11:17 am | 4 Comments

What is the challenge?
June 2017 was officially the Marine Conservation Society’s  ‘Plastic Challenge’ month.
This is the third year of the challenge, which encourages people to pledge to cut down the amount of single-use plastics they …

Read the full story »

The Suma range of food and household products. Our products are sourced ethically, with the environment in mind.


Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.


Environmental issues, sustainable business practices, climate change, recycling, green living and more.


New developments and activities at Suma, press releases, and updates we think you’ll be interested in.


Suma is the uk’s largest workers’ cooperative. We operate equal pay and are democratically run by our members.

Home » Main Dishes, Recipes

Spicy Sweet Potato, Bean and Smoked Cheese Rissoles

Submitted by on August 10, 2010 – 12:15 pmNo Comment

Thai Croquetteswhale_tail_2This 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.


Serves 4

4 tablespoons oil
1 kilo sweet potatoes, peeled and cut into small cubes
2 400g tins Suma kidney beans (VF643), squished but not pureed
2 small red chilies, very finely chopped, including pips
2 teaspoons Suma cumin powder (HE143 or HE376)
1 large onion, peeled and finely chopped
3 cloves garlic, crushed
350g smoked cheddar, grated
175g wholemeal breadcrumbs, fresh not dried
40g fresh coriander, chopped
for coating:
3-4 eggs, lightly beaten
1175g breadcrumbs, fresh not dried


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.

Print Friendly, PDF & Email

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.