The only thing I would say about making these cakes (from Books for Cooks) is when forming them, give them a nice, tight squeeze between your hands and leave them in the fridge to firm up for around two hours, otherwise they might not keep their shape and fall apart.

Make your sauce first

Ingredients: serves 4

150ml thick, plain yoghurt

2 tbsp sweet chilli sauce

1 tsp ground cumin

Zest one orange

Handful of coriander, finely chopped

Mix all of the above really well and place in fridge

Sweet Potato Cakes

Ingredients: serves 4

700g sweet potatoes, peeled and grated

3 tbsp flour

60g parmesan

2 eggs, beaten

2 tbsp sour cream

2 tsp ground coriander

salt and pepper, a big pinch of each

sunflower oil

Mix all of the above very well and tightly form them with your hands  into around 10 flat cakes

Get your pan hot on a low to medium flame/heat and very lightly oil the pan

Cook in batches of three for around  mins on each side until slightly charred and crispy

Serve with a dollop of the sauce, goes well with this Minty Spinach Salad:

Ingredients: serves 4

190g spinach leaves

1 red onion, chopped finely

Dressing:

1 tbsp mint, finely chopped

2 garlic cloves, finely chopped

2 tsp runny honey

½ tsp dijon mustard

salt and pepper to taste

2 tbsp red wine vinegar

6 tbsp olive oil

Mix all of the dressing ingredients really well in a bottle with lid and pour over spinach and onions.