Sweet Potato Cakes With Dill & Cashew Yoghurt

This recipe is reminiscent of traditional Scandinavian fishcakes – and it even includes the typical creamy, tangy dill dressing. Think of it as comfort food that's still good for you.

All products on this page have been selected by our editorial team, however we may make commission on some products.

Serves
2
Total Time
1 Hour
Ingredients
For The Dill Cashew Yoghurt
125ml of cashew yoghurt or any plant yoghurt
1 tbsp of olive oil
1 tbsp of lemon juice
1 tbsp of chopped dill
1 tbsp of chopped capers
Pink Himalayan salt & black pepper, to taste
For The Sweet Potato Cakes
2 sweet potatoes, peeled & cut into chunks
1 shallot, finely diced
1 red chilli, finely chopped
½ apple, finely chopped
40g of cornflour (cornstarch)
Coconut oil or grapeseed oil, for frying
To Serve
Watercress or spinach
Rocket (arugula)
Mixed greens
Method
Step 1
To make the dill cashew yoghurt, add all the ingredients to a bowl and mix well, then set aside in the fridge until later.
Step 2
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. 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.

Step 3
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.
Step 4
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.
Step 5
Drain on greaseproof paper or kitchen 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 200ºC (400ºF/Gas 6) for 20 minutes or until golden brown. The sweet potato cakes and yoghurt are both freezable.

Happy Vegan Food by Bettina Campolucci Bordi (Hardie Grant, £15) Photography © Nassima Rothacker

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily