Sweet Potato, Silverbeet & Fetta Cakes with Beetroot & Carrot salad

Peel sweet potato and cut into 2 cm chunks, place in medium pot and cover with water. Bring to the boil and cook for 8 minutes, until just tender. Drain well.

Meanwhile, de-stem and roughly chop silverbeet. In a small pan on medium, heat a small amount of oil, add silverbeet, spice mix and cook for about 3 minutes until softened.

Tip! If you add protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

Mix egg and milk lightly. Mash the sweet potato in a medium sized bowl. Add in wilted silverbeet, crumbled fetta and flour. Add the milk and egg mixture and combine well to form a stiff batter. Season with salt and pepper.

Heat oil in a large non stick pan. Drop in serving spoon sized blobs of batter, leaving space between each to allow easier turning. Cook over medium heat for 2-3 minutes per side, or until golden brown.

Tip! If your pan isn't big enough to cook them all at once, arrange cooked cakes on a double layer of paper towel and keep warm while cooking remaining batch.

Finely dice chives. Peel carrot and beetroot and grate into a small salad bowl. Just before serving, toss with balsamic dressing and season with salt and pepper.

Tip! Use rubber gloves when handeling the beetroot to prevent staining your hands with beetroot juice.

Add chives (to taste) to Greek yoghurt in a small bowl and mix well to combine. Season with salt and pepper. Divide carrot and beetroot salad and potato cakes between plates. Garnish with a dollop of chive yoghurt to serve.

Peel sweet potato and cut into 2 cm chunks, place in medium pot and cover with water. Bring to the boil and cook for 8 minutes, until just tender. Drain well.

Meanwhile, de-stem and roughly chop silverbeet. In a small pan on medium, heat a small amount of oil, add silverbeet, spice mix and cook for about 3 minutes until softened.

Tip! If you add protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

Mix egg and milk lightly. Mash the sweet potato in a medium sized bowl. Add in wilted silverbeet, crumbled fetta and flour. Add the milk and egg mixture and combine well to form a stiff batter. Season with salt and pepper.

Heat oil in a large non stick pan. Drop in serving spoon sized blobs of batter, leaving space between each to allow easier turning. Cook over medium heat for 2-3 minutes per side, or until golden brown.

Tip! If your pan isn't big enough to cook them all at once, arrange cooked cakes on a double layer of paper towel and keep warm while cooking remaining batch.

Finely dice chives. Peel carrot and beetroot and grate into a small salad bowl. Just before serving, toss with balsamic dressing and season with salt and pepper.

Tip! Use rubber gloves when handeling the beetroot to prevent staining your hands with beetroot juice.

Add chives (to taste) to Greek yoghurt in a small bowl and mix well to combine. Season with salt and pepper. Divide carrot and beetroot salad and potato cakes between plates. Garnish with a dollop of chive yoghurt to serve.