Sweet potato cakes with a yogurt dressing
For the cakes
1 medium sweet potato (1 1/2 cups chopped)
1/2 yellow onion
4 cloves garlic
1/2 cup grated carrot
1/4 cup raisins
1 can chickpeas
2 tbsp chickpea flour (or any kind of flour)
2 tbsp lemon juice
1 1/2 tsp cumin
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp chilli/ cayenne pepper
For the dressing;
1 cup coconut yogurt
Handful fresh mint
Juice of 1 lemon
Salt and pepper to taste.
Steam or boil your sweet potato until soft.
Put everything into your food processor apart from the carrot and raisins. Blitz until combined, trying to leave it a little chunky. Fold in your grated carrot and raisins.
Using a table spoon to scoop out the mix and shape into patties.
Place under grill for about 2 minutes each side (until crispy around the edges).
For the dressing, simply mix all ingredients in a bowl and stir to combine.
Serve cakes with a salad or enjoy as an appetiser with the dressing drizzled over or on the side to dip into.
(Here I served it with some cooked quinoa mixed with chopped cherry tomatoes, capsicum, cucumber and fresh mint.)
Store the cakes in an airtight container in the fridge, they are also delicious the next few days!