Sweet potato cakes with blue cheese

Recipe by: Michelle Darmody

Indulge in these potato cakes with mixed leaves, a hint of mustard and a zesty twist, made from sweet potatoes and kidney beans

Sweet potato cakes with blue cheese

SERVES

4

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

16

MINUTES

Ingredients

  • 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

Method

  1. Roast the sweet potatoes with the skin on in the oven heated to 180°C for 30 minutes until they are soft. Once they are cool enough to handle scoop the flesh from the skin and put it into a large bowl.

  2. Add the coriander, chilli, spring onions and mashed kidney beans to the bowl.

  3. Stir everything together and season. Form into eight patties and set aside in the fridge for ten minutes.

  4. Heat another small dash of oil in a flat pan and fry the cakes for four minutes on each side until they are cooked through.

  5. Whisk the two tablespoons of oil with the vinegar, mustard and lemon zest. Toss the leaves and fennel in the dressing. Serve the salad alongside the sweet potato cakes topped with the blue cheese and a dollop of the chutney on the side.

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