Sweet Potato and Spring Onion Cakes with Dill Dressing

Method

1

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.

2

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.

3

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.

4

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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