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Spicy Sweet Potato, Bean and Smoked Cheese Rissoles

Spicy Sweet Potato Bean and Smoked Cheese Rissoles

Serves 4

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.


  1. 4 tablespoons oil
  2. 1 kilo sweet potatoes, peeled and cut into small cubes
  3. 2 400g tins Suma kidney beans (VF643), squished but not pureed
  4. 2 small red chilies, very finely chopped, including pips
  5. 2 teaspoons Suma cumin powder (HE143 or HE376)
  6. 1 large onion, peeled and finely chopped
  7. 3 cloves garlic, crushed
  8. 350g smoked cheddar, grated
  9. 175g wholemeal breadcrumbs, fresh not dried
  10. 40g fresh coriander, chopped

For the coating:

  1. 3-4 eggs, lightly beaten
  2. 1175g breadcrumbs, fresh not dried


  1. Roast the sweet potatoes in half the oil at 190° for approx 20 minutes until tender.
  2. 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.
  3. Drain the excess oil from the sweet potatoes and discard.
  4. Add sweet potatoes, cheese, breadcrumbs and kidney beams to onion and spice mixture.
  5. Mix well and allow to cool.
  6. Form in to firm balls the size of a satsuma.
  7. Dip in the beaten egg and roll in breadcrumbs. Reshape into a small burger.
  8. 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!