Sweet Potato Cakes with Dill and Cashew Yoghurt
What can I say? This is one of my favourite recipes. It reminds me of the many fishcakes I used to have in Scandinavia growing up, and it includes a creamy, tangy dill dressing. It makes a brilliant starter or an alternative Sunday brunch.
Comforting on a whole other level!
Makes 4 cakes, serves 2
For the dill cashew yoghurt
125 ml (4 fl oz / 1/2 cup) Cashew Yoghurt (see page 140 of Happy Food) or any plant yoghurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon chopped dill
1 tablespoon chopped capers
pink Himalayan salt and black pepper, to taste
For the sweet potato cakes
2 sweet potatoes (500 g / 1 lb 2 oz), peeled and cut into chunks
1 shallot, finely diced
1 chilli, finely chopped
1/2 (70 g / 21/2 oz) apple, finely chopped
40 g (11/2 oz / 1/3 cup) cornflour
coconut oil or grapeseed oil (both are good for high- temperature cooking), for frying
watercress or spinach, rocket (arugula), mixed greens
To make the dill cashew yoghurt – add all the ingredients to a bowl and mix well, then set aside yoghurt 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 cakes for 10 minutes until really dry.
In a bowl, mash the drained potatoes with a fork or masher, but don’t overmash them or they will become glutinous and too sticky.
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 (wax paper) or kitchen towel (paper 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 200C (400oF/Gas 6) for 20 minutes or until golden brown. The sweet potato cakes and yoghurt are both freezable.