Sweet potato cakes with blue cheese

2 large sweet potatoes, about 500g in total

bunch of coriander, finely chopped

bunch of spring onions, finely chopped

½ red chilli

2 tins of red kidney beans, drained and roughly mashed

2 tbsp olive oil and an extra dash

½ tbsp cider vinegar

1 tsp wholegrain mustard

zest of 2 lemons

mixed leaves for four

1 small bulb of fennel, finely sliced

150g blue cheese, crumbled

2 tbsp chutney