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Sweet Potato & Jalapeño Rissoles with Guacamole
MIND FOOD MAGAZINE15Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 560 grams sweet potato (peeled and chopped)
- 1 spring onion (sliced)
- 1 jalapeño (fresh, sliced)
- 1/2 cup coriander leaves (roughly chopped, plus extra to serve)
- 2 tsp. ground cumin
- 1 cup panko breadcrumbs
- 2 red capsicums
- 1/4 cup apple cider vinegar
- 1 Tbsp. caster sugar
- 1 garlic clove (thinly sliced)
- 1 avocado (peeled and roughly chopped)
- 1 red onion (small, finely chopped)
- 1 Tbsp. lime juice
- 1/4 cup olive oil (plus extra for drizzling)
- 1 baby cos (trimmed and leaves picked)
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