Sweet Potato and Spinach Cakes

Dip

• 250 g Greek yoghurt
• 20 g lemon juice
• 10 g olive oil
• 1 sprig fresh basil, leaves only
• 1 pinch fine sea salt
• 1 pinch ground black pepper

Potato Cakes

• 100 g dried chickpeas
• 400 g sweet potatoes, cut in pieces
• 240 g tinned cannellini beans rinsed, drained (1 x 400 g tin)
• 30 g spring onions, cut in pieces
• 20 g rolled oats
• 10 g soy sauce
• 1 garlic clove
• 1 tsp fine sea salt
• 1 pinch dried chilli flakes
• 100 g fresh baby spinach
• 4 - 6 Tbsp coconut oil, for frying