Step 1

Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add capsicum and cook, stirring, for 1 minute or until it starts to soften. Add sweet potato and cook, stirring, for 2-3 minutes or until softened. Transfer to a large bowl. Set aside to cool.

Step 2

Meanwhile, place the spinach in a heatproof bowl and cover with boiling water. Set aside for 10 seconds to wilt. Drain. Refresh under cold running water. Drain. Use clean hands to squeeze any excess liquid from the spinach. Coarsely chop then add to the sweet potato mixture.

Step 3

Add the turkey and hoisin to the sweet potato mixture. Season. Use clean hands to combine. Roll mixture into 16 rissoles.

Step 4

Heat the remaining oil in the pan over medium heat. Cook the rissoles for 3-4 minutes each side or until golden and cooked through. Add extra hoisin sauce and 2 tbs water to the pan. Toss until well coated. Divide the rissoles among serving plates and serve with extra spinach.