Sweet Potato and Spring Onion Cakes with Dill Dressing
Delicious sweet potato cakes served with a fresh and summery dill dressing.
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These Sweet Potato Spring Onion Cakes with Dill Dressing are so versatile— they can be served as a starter, side dish, as part of a salad or even in a roll, as a burger. The dill dressing gives them a fresh taste and a real summery feel.
Is Sweet Potato Healthier than White Potatoes?
Both types of potato can be highly nutritious, and each has their place in a balanced diet. However, there are differences between the two. While both sweet potato and white potato have similar levels of carbohydrate, protein, and fat, there are differences in the levels of micronutrients.
White potato tends to be higher in potassium and folic acid, while sweet potato is a better source of vitamin C, calcium, and iron. Sweet potatoes also tend to contain more fibre, but also contain more sugar than white potatoes.
Is Cashew a Nut?
Despite being referred to often as ‘cashew nuts’, cashews are not true nuts. Cashews are actually classified as ‘drupes’, along with almonds and pistachios.
In terms of allergies, this means that cashews are generally safe for those with nut allergies. However, people with tree nut allergies are at higher risk of also being allergic to cashews.
Can Sweet Potato and Spring Onion Cakes Be Cooked in an Air Fryer?
These sweet potato cakes are best cooked in a pan to ensure that the outside is well-sealed so they don’t fall apart. Once cooked, the sweet potato cakes may be reheated in an air fryer in just a few minutes if required.
Total Time: 40 minutes
Servings: 6
Total Time: 40 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the potato cakes
- 83.333333333333 83.333333333333 g sweet potatoes, peeled and diced
- 0.16666666666667 0.16666666666667 cloves garlic, pureed
- 0.33333333333333 0.33333333333333 tbsp ground flaxseed
- 0.66666666666667 0.66666666666667 tsp warm water, mixed with the flaxseed
- 0.66666666666667 0.66666666666667 spring onions, trimmed and sliced
- 25 25 g rice flour
- a little oil for frying
- For the dill dressing
- 5 5 g cashews, soaked overnight
- 0.041666666666667 0.041666666666667 tsp English mustard
- 0.083333333333333 0.083333333333333 tsp garlic granules
- 0.16666666666667 0.16666666666667 handful dill, chopped
- 0.33333333333333 0.33333333333333 tsp nutritional yeast
- 0.083333333333333 0.083333333333333 lemon, juice and zest
- 0.66666666666667 0.66666666666667 tbsp water
Method
- To make the potato cakes, place the sweet potatoes in a pan of water and bring to the boil. Cook them for 12-15 minutes until softened, then remove from the heat and drain off the water.
- Add the cooked potatoes to a bowl and mash. Once mashed, add the spring onions, garlic, rice flour, and flaxseed and water mixture, and mix. Then season to taste.
- Split the mixture into six portions and press into potato cakes. Heat the oil in a pan over a medium-high heat and fry the cakes for 4-5 minutes on each side, until cooked through.
- For the dill dressing, add the cashews, nutritional yeast, English mustard, lemon, garlic and water to a blender and blitz until smooth. Add the dill to the mixture and season to taste. Serve the cakes drizzled in the dressing.
Got more sweet potatoes to use up? Try making this Vegan Sweet Potato Gnocchi!
