Sweet Potato Cakes

(from the Slimming World Website)

ingredients

• 1 sweet potato, peeled and cut into 1 inch cubes
• 1 red chile, deseeded and finely chopped
• 2 scallions, very thinly sliced
• 1 garlic clove, peeled and crushed
• 1 tsp cumin seeds
• 2 tbsp finely chopped fresh cilantro
• 1 small egg yolk
• Salt and freshly ground black pepper
• Low calorie cooking spray eg PAM
• Arugula or other salad leaves and lime wedges, to serve

For the mayo

• 4 level tbsp extra-light mayonnaise
• 1 tbsp sweet chili sauce
• Finely grated zest and juice of ½ lime

method

1. Place the sweet potato in a large saucepan and fill with just enough
   water to cover. Bring to the boil and cook until the potato is tender
   and easily pierced with a fork – about 10 minutes. Drain thoroughly,
   transfer to a mixing bowl and mash well.
2. Stir in the red chili, scallions, garlic, cumin seeds, cilantro and egg yolk and season to taste.
3. When the mixture is cool enough, use your hands to form the potato mixture into six slightly flattened cakes, about 5½ inches in diameter, and spray with low calorie cooking spray. Place a large skillet over a medium-high heat and cook the potato cakes, three at a time, for about 5-6 minutes until golden brown on each side, turning once.
4. Make the mayo by mixing all the ingredients together in a small bowl. Serve the sweet potato cakes on a bed of arugula or salad leaves with a dollop of the sweet chili mayo and lime wedges to squeeze over.