Sweet potato and tuna rissoles with spicy hummus

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

  • 40 mins cooking
  • Serves 4
  • Print
Create a tasty and nutritious dinner with a canned tuna and delicious sweet potatoes.


  • 560 grams kumara (orange sweet potato), peeled, cut into 1.5cm pieces
  • 1 green onion (scallion), sliced thinly
  • ¼ cup coarsely chopped fresh coriander leaves
  • 2 tablespoons pepitas (pumpkin seeds)
  • 125 grams canned tuna in springwater, drained
  • 1½ tablespoons olive oil
  • 4 x 50g pitta bread, toasted
  • 50 grams baby spinach leaves
  • lemon cheeks, to serve
Spicy hummus
  • 400 grams canned chickpeas, drained, rinsed
  • 1 clove garlic, crushed
  • ½ teaspoon dried chilli flakes
  • 2 teaspoons ground cumin
  • 1 tablespoon lemon juice
  • 1½ tablespoons olive oil
  • ¼ cup (60ml) water


  • 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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