• 800g sweet potato, cut into large chunks
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp chilli flakes
  • 2 tbsp coconut oil
  • ½ red cabbage, finely sliced
  • 125g paneer, grated
  • 1 handful fresh coriander, roughly chopped
  • 3 tbsp gluten-free flour

For the yogurt dip

  • 170g Greek yogurt
  • 1 small cucumber, grated and squeezed of excess liquid
  • 1 handful fresh mint, roughly chopped


  1. 1

    Put the potatoes in a large pan of cold water and bring to the boil. Simmer for 15 minutes until soft. Drain and leave to steam for a couple of minutes, then mash with a potato masher and set aside to cool.

  2. 2

    Dry fry the spices in a pan for a couple of minutes until they start to release their aroma. Transfer to a pestle and mortar and grind.

  3. 3

    Heat 1 tbsp of the coconut oil in a frying pan and cook the red cabbage with the spices for 6-8 minutes until soft. Remove from the heat and leave to cool.

  4. 4

    Combine the mashed sweet potato, cabbage, paneer and coriander. Season well. Spread the flour over a plate. Shape the mixture into 8 patties and toss each one in the flour. Heat the remaining coconut oil and fry the patties for 3-4 minutes on either side until golden brown.

  5. 5

    While the patties are cooking, mix together the yogurt, cucumber and mint. Season well. Serve the potato cakes with the yogurt on the side.

Nutritional Details

Each serving provides
  • Energy 1511kj 361kcal 18%
  • Fat 13.8g 20%
  • Saturates 9.8g 49%
  • Sugars 25.4g 28%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

45.6g carbohydrate 2.8g fibre 12.3g protein

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