Sweet Potato and Broccoli cakes with Salsa

Baked sweet potato cakes instead of fried, they still develop the lovely crispy edges, given time. 

Also embracing the completely legitimate unit of "handful" in this recipe, since most of my cooking is by eye or by taste anyway...

Makes around 20 cakes

4 large sweet potatoes
1 head of broccoli
1 handful grated cheddar
2 handfuls breadcrumbs
1 tsp cayenne chilli pepper
Salt and pepper
1 tbsp margarine or butter

1. Peel and chop the sweet potatoes, boil in salted water until mostly soft. 
2. Chop the broccoli and add to the sweet potatoes for the final 10 minutes.
3. Once all the veg is soft, drain and tip into a large mixing bowl
4. Add the margarine, cayenne chilli pepper, breadcrumbs, dash of salt and pepper and cheddar
5. Mash until you have a homogenous, soft mixture. Taste and adjust the seasonings as required.
6. Brush a baking tray with oil
7. Once cool enough to handle, take a golf ball sized amount of the mashed mixture and roll into a ball in your palms. Flatten slightly to give a cake around 2cm thick.
8. Place all the cakes onto the baking tray, leaving a little room around each, and bake at 180°C for around 45 minutes. Flip the cakes half way through cooking.

Lunch was 4 cakes with a big dollop of salsa on the side. These would also be great with  yogurt or sour cream on the side.