Recipe: Chia sweet potato rissoles with beetroot cream

Chia sweet potato rissoles with sweet beetroot cream

Whether you’re catering for health-conscious friends, or just want to prove to yourself how delicious vegan superfood meals can be, these rissoles that star chia and sweet potato as their key ingredients are too delicious to eat alone

Serves 4-6 

Free From: dairy, gluten, nuts

FOR THE RISSOLES Chia sweet potato rissoles with sweet beetroot cream

You’ll need:

  • 400g orange sweet potato, steamed and mashed
  • 2 spring onions, chopped
  • 1/4 cup (15g) chopped fresh coriander
  • 400 g can organic chickpeas, rinsed and drained
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons Bioglan Chia Seeds, plus extra for coating
  • 2 tablespoons Bioglan Coconut Oil, melted plus 1 tablespoon for cooking
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon celtic sea salt
  • black pepper, to taste


You’ll need:

  • 1 avocado, halved and peeled
  • 1 heaped teaspoon Bioglan Beetroot Powder
  • Juice of 1–2 limes
  • 1–2 tablespoons olive oil


  1. To make the rissoles, simply mix the sweet potato with all the other ingredients until well combined. Ideally, leave the mixture to sit for an hour (or longer if you have time) so the chia seeds can work their magic and bind the mixture.
  1. Take ¼ cup of the sweet potato mixture, roll it into balls and coat with a sprinkle of chia seeds. Repeat to make eight rissoles in total.
  1. For the star of the show – the beetroot cream – throw all the ingredients into a blender and blend until smooth and creamy, adding the lime juice and olive oil to taste.
  1. Melt the remaining coconut oil in a frying pan over medium-high heat. Cook the rissoles for about 5 minutes on each side or until golden and heated through.
  1. Serve the rissoles with a generous smear of beetroot cream.


Make a zingy kale and fennel salad to serve with teh rissoles by tossing some kale, sliced fennel and mint leaves with lime juice and olvie oil. Garnish with extra mint, fennel fronds and ground black pepper.

The rissoles are very versatile and can be served cool or baked in the oven at 180°C (Gas 4) for 10–12 minutes.

The beetroot cream could be used as a dressing (simply add more lime juice and olive oil to make a thinner consistency) or even a dip or spread – quick, versatile, delicious and full of superfood nutrients!

Recipe by Zoe Fitzpatrick, created for the Bioglan Superfoods Kitchen Cookbook