Sweet Potato Cakes With Dill & Cashew Yoghurt
To make the dill cashew yoghurt, add all the ingredients to a bowl and mix well, then set aside in the fridge until later.
Boil the sweet potatoes in a pan of water until soft, then tip into a colander and leave to drain for 10 minutes until really dry. Boil the sweet potatoes in a pan of water until soft, then tip into a colander and leave to drain for 10 minutes until really dry.
Add the shallot, chilli, apple, salt and pepper to taste and finally the cornflour. Portion the mixture into 4 big cakes or 6 smaller ones and shape into round, flat-faced burgers.
In a medium pan, add some oil and get it very hot, then fry the cakes for 5-10 minutes on each side until golden brown. You will be tempted to keep flipping them, but don’t. Let one side cook first before flipping and cooking the other side.
Drain on greaseproof paper or kitchen towel and serve with a good dollop of the dill yoghurt and some fresh greens.
Tip - If you do not want to fry the potato cakes, you can easily cook them in the oven at 200ºC (400ºF/Gas 6) for 20 minutes or until golden brown. The sweet potato cakes and yoghurt are both freezable.
Happy Vegan Food by Bettina Campolucci Bordi (Hardie Grant, £15) Photography © Nassima Rothacker
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