SWEET POTATO TUNA RISSOLES WITH SPICY HUMMUS

SERVES 4 PREP + COOK 40 MINS + REFRIGERATION 560g orange sweet potato, peeled, 1.5cm pieces 1 green onion, sliced thinly ¼ cup chopped coriander leaves 2 tbsp pepitas 125g canned tuna in springwater, drained 1½ tbsp olive oil 4 x 50g pitta bread, toasted 50g baby spinach leaves lemon cheeks, to serve SPICY HUMMUS 400g can chickpeas, drained, rinsed 1 clove garlic, crushed ½ tsp dried chilli flakes 2 tsp ground cumin 1 tbsp lemon juice 1½ tbsp olive oil ¼ cup water

Place sweet potato in a medium microwave-safe bowl. Cover. Microwave on High (100%) 6 mins, stirring every 2 mins or until very tender. Add green onion, coriander and pepitas. Season. Mix well, mashing some of the sweet potato to combine. Flake through tuna. Stir until just combined.

Shape ¼-cups of sweet potato mixture into 8 rissoles. Place on an oven tray. Refrigerate 20 mins.

3 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.

Heat oil in a large non-stick frying pan over medium heat. Cook rissoles in batches 4 mins each side or until golden brown.

Serve rissoles with hummus, pitta bread, spinach leaves and lemon cheeks.