Sweet Potato Pancake With Lemony Mint Fava Bean Salad

• 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

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. 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. 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.

potatoes, sweet potato, onion, garlic, butter, olive oil, beans, feta, mint, flatleaf parsley, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/28533 (may not work)