Spicy Sweet Potato, Bean and Smoked Cheese Rissoles
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.
- 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 the 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.
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!