Serves 4

Gluten free : Dairy Free : Vegan 


1 medium (360g) sweet potato, peeled and cut into chunks

2 asian spring onions, white part finely sliced

2 teaspoons gluten free soy or tamari 

1 tablespoon finely chopped fresh coriander

1 clove garlic, peeled and crushed 

1/4 cup chickpea / besan flour 

1 x 400g tin or 225g cooked butter beans

pinch sea salt

pinch chilli flakes

1 teaspoon extra virgin olive or coconut oil



1 cos lettuce, leaves pulled apart

1 red capsicum, diced small

1 cucumber, finely sliced

2 tablespoons coconut yoghurt 

1 lime, cut into quarters


Steam sweet potato chunks until soft, then place in food processor with onion, tamari, coriander, garlic, besan flour, butter beans, salt, chilli and oil and blitz until a dough forms. Scoop out of food processor, allow to cool (if still warm from sweet potato cooking) in fridge for 10 minutes, then shapes into 12 cakes. Heat oven to 200C and line a baking tray with greaseproof paper, place cakes on the tray and bake for 20 minutes. Whilst cooking, make the salad by tossing lettuce, capsicum and cucumber together. Serve 3 sweet potato cakes per person on top of the salad with coconut yoghurt and lime quarters on the side.