Sweet potato and tuna rissoles with spicy hummus

You'll want to make double to take some for lunch tomorrow.

Create a tasty and nutritious dinner with a canned tuna and delicious sweet potatoes.


Spicy hummus


1.Place kumara in a medium microwave-safe bowl; cover. Microwave on HIGH (100%) for 6 minutes, stirring, every 2 minutes, or until very tender. Add green onion, coriander and pepitas, season; mix well, mashing some of the kumara to combine. Flake through the tuna; stir until just combined.
2.Shape ¼-cups of kumara mixture into 8 rissoles; place on an oven tray. Refrigerate 20 minutes.
3.Meanwhile, make spicy hummus. Process chickpeas, garlic, chilli flakes, cumin, juice and oil in a food processor until smooth. With the motor operating, gradually add the water; process until combined. Season. Serve sprinkled with a little more cumin.
4.Heat oil in a large non-stick frying pan over medium heat; cook rissoles, in batches, for 4 minutes each side or until golden brown.
5.Serve rissoles with hummus, pitta bread, spinach leaves and lemon cheeks.

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