Sweet Potato Cakes with Dill & Cashew Yoghurt

Name: Sweet Potato Cakes with Dill & Cashew Yoghurt
Yield: Makes 4 cakes, serves 2
Ingredients: watercress or spinach; coconut oil or grapeseed oil (both are good for high-temperature cooking), for frying; 40 g (1½ oz / ⅓ cup) cornflour (cornstarch); 1 tablespoon chopped dill; pink Himalayan salt and black pepper, to taste; 1 shallot, finely diced; 1 tablespoon chopped capers; 2 sweet potatoes (500 g / 1 lb 2 oz), peeled and cut into chunks; rocket (arugula); mixed greens; 1 red chilli, finely chopped; 125 ml (4 fl oz / ½ cup) Cashew Yoghurt or any plant yoghurt; ½ (70 g / 2½ oz) apple, finely chopped; 1 tablespoon olive oil; 1 tablespoon lemon juice

Preparation info

Makes 4 cakes, serves
2

Difficulty
Easy

Appears in

Happy Vegan Food

By Bettina Campolucci Bordi

Published 2022

About

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. Comforting on a whole other level!

Ingredients

For the dill cashew yoghurt

125 ml (4 fl oz / ½ cup) Cashew Yoghurt or any plant yoghurt</

Main course
Gluten-free
Vegan

Method

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.

Sweet potato cakes

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.