Yotam Ottolenghi’s Sweet Potato Cakes

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Kitsunetsuki Kitchen - Yotam Ottolenghi's sweet potato cakes

This is one of my all-time favourite recipes; it makes great use of sweet potato, spicy chili and cooling spring onion. You can find the recipe itself here at the guardian website, bookmark it! Yotam says it feeds four but you’ll think they’re so tasty that it only really stretches to two, unless it’s a starter and you’ve got another few courses coming afterwards.

Kitsunetsuki Kitchen - Yotam Ottolenghi's sweet potato cakes

Kitsunetsuki Kitchen - Yotam Ottolenghi's sweet potato cakes

All you need is to fry the cakes in vegetable oil instead of butter, and use soya yogurt for the dressing (skip the sour cream), and it’s easily made vegan. I try to avoid using dairy-replacement products, but the yogurt is such an integral part of the dish that it’s hard to miss it out! Add mint as well as coriander to the sauce to make it even better.

Kitsunetsuki Kitchen - Yotam Ottolenghi's sweet potato cakes

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2 Responses to “Yotam Ottolenghi’s Sweet Potato Cakes”
  1. Gorgeous photographs! The sweet potato cakes look absolutely delicious. Mint sounds like a lovely addition to the sauce too.

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  1. […] bunch today for very little–they’re an essential part of one of my favourite recipes, Ottolenghi’s sweet potato cakes, which I made for lunch today (see above photo). I’ve started snacking on radishes too, […]



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