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