Sweet Potato Pancake With Lemony Mint Fava Bean Salad - cooking recipe

Ingredients

2 None floury potatoes (about 9 oz each), peeled
9 oz sweet potato, peeled
1 None small onion, peeled and very finely chopped
2 cloves garlic, peeled and crushed
1 tbsp butter
3 tbsp olive oil
8.5 oz fresh or frozen fava beans
3.5 oz feta, crumbled
1/4 cup mint, coarsely chopped
10 g flat-leaf parsley, coarsely chopped
1 tbsp lemon juice

Preparation

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.
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.
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.