Sweet Potato Pancake With Lemony Mint Fava Bean Salad

1. 1

   Cut the potatoes in half crosswise. Cut the sweet potato into large pieces the same size as the potato. Place the potato and sweet potato in a large saucepan and cover with cold water. Bring to a boil. Boil for 7 mins or until partially cooked. Drain. Grate coarsely when cool enough to handle.

2. 2

   Combine the grated potato and sweet potato with the onion and garlic in a large bowl and season to taste. Heat half the butter and 1/2 tbsp oil in an 8 inch non-stick frying pan over a moderately low heat. Press the potato mixture into the pan. Cook for 8 mins or until golden brown underneath. Place a large plate over the potato pancake, then carefully invert onto plate. Heat the remaining butter and another 1/2 tbsp oil in the pan. Slide the pancake back into the pan, cooked-side up. Cook for 8 mins more or until golden brown. Cut into wedges.

3. 3

   Cook the fava beans in a saucepan of boiling water for 3 mins or until tender. Drain. Peel the beans when cool enough to handle. Combine the favas, feta, mint, parsley, juice and 2 tbsp oil in a medium bowl. Season, then toss to combine. Serve the potato pancake wedges topped with fava bean salad.

* Per serving · 4 servings · Values may vary.