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Sweet Potato Cakes with Dill & Cashew Yogurt

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!

Course Main Course
Servings 4 cakes


For the dill cashew yoghurt:

  • 125 ml (4 fl oz / ½ cup) Cashew Yoghurt (see recipe below) or any plant yoghurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped capers
  • pink Himalayan salt and black pepper, to taste

For the sweet potato cakes:

  • 2 sweet potatoes (500 g / 1 lb 2 oz), peeled and cut into chunks
  • 1 shallot, finely diced
  • 1 red chilli, finely chopped
  • ½ (70 g / 2 ½ oz) apple, finely chopped (note: I grated the apple on my box grater)
  • 40 g (1 ½ oz / 1/3 cup) cornflour (cornstarch) (note: I used equal measure arrowroot powder)
  • coconut oil or grapeseed oil (both are good for high temperature cooking), for frying

To serve

  • watercress or spinach
  • rocket (arugula)
  • mixed greens


  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.

  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.

  3. In a bowl, mash the drained potatoes with a fork or masher, but don’t overmash them or they will become glutinous and too sticky.

  4. 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.

  5. 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.

  6. Drain on greaseproof paper (wax paper) or kitchen towel (paper towel) and serve with a good dollop of the dill yoghurt and some fresh greens.

  7. 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.