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Sweet Potato Cakes

We were out for dinner in the summer and we went to a countryside pub. They had quite a good vegan selection (which is still a pleasant surprise) and one of the dishes they had was sweet potato cakes on a bed of spinach with some avocado thrown in for good measure. We've augmented this a little bit to make it to our taste, but if you want a super-healthy, super-tasty and lighter dinner then we'd wholeheartedly recommend giving this a go.


500g sweet potato, peeled and chopped into 1cm cubes

1 medium carrot, peeled and chopped into disks

2 spring onions, chopped finely

1 small handful of parsley, chopped

1/4 tsp ground black pepper

3/4 tsp salt

Pinch nutmeg

Pinch chilli flakes

1/3 cup flour ( plain, buckwheat or spelt will do)

Neutral oil

To serve: 1 medium tomato, diced 1/2 red onion, finely chopped 1 avocado 1 garlic clove 1 tbsp thick balsamic vinegar to decorate 1/2 bag baby spinach 1 tbsp flora buttery (or alternative now Flora have decided they want to change the recipe!) Pinch ground pepper Pinch nutmeg Toasted nuts (pine, flakes almonds, pumpkin)

Method: 1. Boil a pan of water and add the peeled and chopped sweet potato chunks and carrot disks. Boil until both are soft and come away from an inserted knife.

2. During this time, chop the spring onions, parsley and combine in a bowl with the black pepper, salt, chilli flakes and nutmeg.

3. Drain the vegetables. Use a potato ricer to get out any lumps from your potato and carrots. Add them to your seasoning bowl.

4. Then, add in the flour and leave to cool.

5. Heat a small amount of oil in a frying pan for two minutes. One at at a time, mould the potato mixture into burger patties and add to the pan. Fry on both sides for 3-5 minutes of a medium heat.

6. Transfer to an air fryer or the oven to keep warm whilst you prepare the rest of the dish. I like to heat it in the air fryer just before serving.

7. Chop the tomato and red onion and place on a serving plate. Mix in some minced garlic. Pour the balsamic vinegar around the edge of the bowl. Just before serving - and this is so important if you want green avocado - chop the avocado into think slices and place atop of the salad.

8. Rinse the baby spinach in cold water using a colander. Heat a little oil in a frying pan and add the baby spinach. Once it begins to wilt, add in a small knob of butter and some ground pepper and nutmeg. Cook for a couple of minutes until fully wilted, place atop of the avocado.

9. Heat the sweet potato cakes if necessary and transfer on top of the wilted spinach. Garnish with parsley and toasted nuts of your choosing. Enjoy with freshly boiled corn on the cob and garlic bread!



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