for the rissoles
1/2 cup uncooked quinoa
3/4 cup water
3 sweet potatoes, peeled and cubed (steamed)
2 hot peppers: i used Anaheim & Hungarian wax
2 tbsp diced white or red onion
1 tsp olive oil
6 cherry tomatoes sliced
juice of 1 lime

for the coating
2 tbsp brown sugar
1/3 cup spelt flour
1/2 tsp cumin
1/2 tsp salt
2/3 cup canola oil for frying

for the avocado cream
1/2 avocado mashed
juice of a 1/2 lime
1 heaping tbsp vegan sour cream