Name: Sweet potato and tuna rissoles with spicy hummus
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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