Sweet Potato and Spring Onion Cakes with Dill Dressing



To make the potato cakes, place the sweet potatoes in a pan of water and bring to the boil. Cook them for 12-15 minutes until softened, then remove from the heat and drain off the water.


Add the cooked potatoes to a bowl and mash. Once mashed, add the spring onions, garlic, rice flour and flaxseed, and mix. Then season to taste.


Split the mixture into six portions and press into potato cakes. Heat the oil in a pan over a medium-high heat and fry the cakes for 4-5 minutes on each side, until cooked through.


For the dill dressing, add the cashews, nutritional yeast, English mustard, lemon, garlic and water to a blender and blitz until smooth. Add the dill to the mixture and season to taste. Serve the cakes drizzled in the dressing.


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