These sweet potato cakes are spiced up with a hit of chilli and I've served them with asparagus and marinated artichokes, then topped them with a pea puree. You can make it with fresh ingredients, but using frozen makes it a super-easy meal.
Large pinch sea salt and freshly ground black pepper
For the sauteed green veg
Place the mashed sweet potato into a large bowl and mix well with the spring onions, garlic, parsley and chilli.
Add enough breadcrumbs to make the sweet potato less sticky. The amount will depend on the moisture of your mash.
Roll into 4 large balls then pat down into cake shapes and dust each one with polenta or flour. Store in the fridge until ready to cook (can be made up to a day ahead and refrigerated).
Make the pea puree:
Boil the peas for two minutes then drain. Add them to a blender or food processor, along with the remaining pea puree ingredients and blitz until smooth. Pour back into the saucepan ready to heat before using.
To cook the sweet potato cakes, heat the oil in a frying pan over a medium heat until golden, flip gently and fry until the other side is golden.
Meanwhile, in another frying pan heat the oil and sautee the asparagus and artichokes until tender.
Heat the saucepan of pea puree gently.
To serve, top the sweet potato cakes with the sauteed asparagus and artichokes, then drizzle with the pea puree. Serve with a wedge of lemon.