Name: Sweet potato cakes
Yield: Serves 4
Ingredients: 100 g plain flour; 1 kg peeled sweet potatoes, cut into large chunks; 2 tsp soy sauce; ½ tsp finely chopped fresh red chilli (or more if you want them hot); ½ tsp caster sugar; salt and black pepper; 50 g Greek yoghurt; plenty of butter for frying; 50 g soured cream; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp chopped coriander; 3 tbsp chopped spring onion; 1 tsp salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

When I was a student in Tel Aviv in the early 1990s I lived in the trendy centre of the city, around Shenkin Street, and used to hang about in cafés with other students who, just like me, talked about meaningful things with an air of innocent self-importance. At the very heart of the centre was a small café, called Orna and Ella’s, that epitomized the scene; everyone wanted to be seen there. And what symbolized Orna and Ella’s was their legendary sweet potato cakes. Here’s a modified versio