Sweet Potato Cakes

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Wash and cut the white potatoes into 3cm cubes

Add them to a large pot with a matching lid on a high heat with enough (salted) boiled water to cover by 2 inches

Bring the water to a boil on a high heat and boil the potatoes with a lid on for 8 min

Meanwhile, wash and cut the sweet potatoes into 3cm cubes

Set aside a mixing bowl large enough to fit both the white and sweet potatoes for step 4

Add the sweet potatoes to the pot after 8 min and boil both uncovered for a further 5 min, to soften slightly

Meanwhile, crumble the blue cheese into a bowl with the vinegar and mash together into a rough paste

Mix in the mayonnaise, 1 tbsp (2 tbsp) of milk and pepper to taste

This is your blue cheese dressing

Drain the white and sweet potatoes in a sieve and rinse under cold water until cool enough to handle, then shake dry

Add both to the mixing bowl and coat them in the chipotle paste and then in 4 tbsp (8 tbsp) of flour, before crushing them gently with a potato masher

Season with salt and pepper, shape into 4 (8) patties & dust in flour to seal

Heat a large non-stick frying pan with 2 tbsp (4 tbsp) of vegetable oil on a high heat

When hot, add the cakes and cook on each side for 3 min until golden brown

Tip: Press the cakes down slightly with a spatula (or similar) after turning to flatten them into an even shape 

Once browned, transfer the cakes to a baking tray (use tin foil to avoid mess) and season with salt and pepper to your taste

Put it in the oven for 10-15 min, or until the cakes are crispy 

Add the pecans to a separate baking dish and put them in the oven for 5 min, or until darkened slightly in colour 

Meanwhile, wash and shred the little gem lettuce(s)

Roughly chop the tomato(es) 

Roughly chop (or bash up in a bowl with a rolling pin) the cooled pecans