800 gm sweet potato, coarsely chopped400 gm canned chickpeas, rinsed and drained well35 gm (¼ cup) plain flour1½ tsp each ground cumin and ground coriander ½ tsp ground cardamomFor frying: olive oilRaita1Lebanese cucumber, peeled and coarsely grated140 gm (½ cup) thick natural yoghurt1 clove garlic, crushedBean and mint salad400 gm baby green beans, thinly sliced diagonally1 cup (loosely packed) round mint leaves 50 gm sprouts, such as broccoli or snow pea sprouts1 tbsp extra-virgin olive oil1 tbsp lemon juice
Cook sweet potato in boiling salted water for 10 minutes or until tender. Drain well. Using
a potato ricer or masher, mash until smooth, add chickpeas, flour and spices and season to taste with sea salt and freshly ground black pepper. Mould ¼-cupfuls of potato mixture into rounds and place on a tray. Heat 2 tbsp olive oil in a large frying pan over medium heat and cook cakes (flattening slightly with a spatula) for 3 minutes on each side or until
golden. Keep warm.
For raita, combine ingredients and season to taste.
For bean and mint salad, blanch beans in boiling salted water. Drain well and place in
a bowl. Add mint and sprouts, drizzle with oil and lemon juice and season to taste. Serve cakes with raita and bean and mint salad.