Sweet potato cakes recipe

This vibrant little number plates up rugged n’ ready sweet potato cakes over shredded little gem, topped with a homemade blue cheese dressing and garnished with crunchy toasted pecans.

Ingredients (serves 2)

Salt
Pepper
Vegetable oil
Milk
Flour
300g potatoes
300g sweet potatoes
1tbsp chipotle paste
30g pecan nuts
50g stilton
1tbsp white wine vinegar
1 mayonnaise sachet
1 tomato
1 little gem lettuce

Method

Boil a kettle. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Wash and cut the white potatoes into 3cm cubes. Add them to a large pot with a matching lid on a high heat with enough (salted) boiled water to cover by 2inches.

Bring the water to a boil on a high heat and boil the potatoes with a lid on for eight minutes. Meanwhile, wash and cut the sweet potatoes into 3cm cubes. Set aside a mixing bowl large enough to fit both the white and sweet potatoes for later in the recipe.

Add the sweet potatoes to the pot after eight minutes and boil both uncovered for a further five minutes, to soften slightly.

Meanwhile, crumble the blue cheese into a bowl with the vinegar and mash together into a rough paste. Mix in the mayonnaise, one tablespoon of milk and some pepper to taste. This is your blue cheese dressing.

Drain the white and sweet potatoes in a sieve and rinse under cold water until cool enough to handle, then shake dry. Add both to the mixing bowl and coat them in the chipotle paste and then in four tablespoons of flour, before crushing them gently with a potato masher. Season with salt and pepper, shape into four patties and dust in flour to seal.

Heat a large non-stick frying pan with two tablespoons of vegetable oil on a high heat. When hot, add the cakes and cook on each side for three minutes until golden brown. Tip: Press the cakes down slightly with a spatula (or similar) after turning to flatten them into an even shape.

Once browned, transfer the cakes to a baking tray (use tinfoil to avoid mess) and season with salt and pepper to your taste. Put it in the oven for 10-15 minutes, or until the cakes are crispy. Add the pecans to a separate baking dish and put them in the oven for five minutes, or until darkened slightly in colour.

Meanwhile, wash and shred the baby gem lettuce. Roughly chop the tomato. Roughly chop (or bash up in a bowl with a rolling pin) the cooled pecans.

Serve the crispy cakes over the lettuce and tomato with the blue cheese dressing drizzled over. Scatter with toasted pecans. Enjoy!

Recipe courtesy of gousto.co.uk