Thai Sweet Potato Cakes

• 750g/1lb 10oz sweet potatoes
• 1 tbsp fingely grated ginger
• 2 cloves garlic
• 1 tbsp finely chopped lemongrass (or use paste)
• ½ a medium red chilli, finely chopped (you can also use chilli flakes or powder – and reduce it if you prefer less spicy food). Also, removing seeds from fresh chillis helps!
• 1 level tsp salt
• 1 large onion, chopped
• ½ a pepper, chopped – yellow, red or orange
• 1 tbsp oil, eg plain veg (not olive, basically!)
• 100g/3½ oz gram flour (chickpea or besan flour – same thing)
• 1 tsp cumin powder
• 10g fresh coriander, chopped (or a good handful of whole coriander chopped up!)
• 3 tbsp sunflower seeds

Coriander Mayo

• 3 tbsp roughly chopped coriander
• 3 tbsp dairy/egg-free mayo (eg Plamil, Follow Your Heart – or make your own in a couple of minutes from our super cheap and easy recipe – delish!

ALL KITTED OUT
Chopping board and sharp knife; veg peeler; medium large saucepan to cook sweet potatoes; colander; potato masher; a few bowls/plastic boxes for veg prep etc; frying pan; fish slice or similar; teaspoon to peel ginger; grater; pestle and mortar or an electric spice mill or mini food processor (the type that come with a stick blender); small spatula; sieve for gram flour; baking tray lined with baking parchment/greaseproof; stick blender and jug/mini food processor or similar if making home-made mayo;