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This delicious recipe is a healthier take on your average potato cakes.

Its made using ingredients like sweet potato and buckwheat flourand is flavoured with spices and fresh herbs for an added zing.

If youre a fan of sweet potatoes, youll love these.

Theyre great for a light dinner when enjoyed with a big salad.

These sweet potato cakes also make a great snack for when youre feeling peckish oryou can take them to work as a packed lunch.

Plus, its vegan and gluten-free so what are you waiting for?

2 large sweet potatoes cut into small cubes (345g cooked weight)

1/2 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

1/4 cup onion, chopped

1/4cup coriander, chopped

4 tbsp buckwheat flour

1/2 tsp chilli

1 tsp paprika

1-2 tbsp coconut oil (for cooking)

Preheat your oven to 220C (200C for fan assisted).

Place the sweet potato cubes onto a large baking sheet covered with parchment paper.

Season with salt and pepper and drizzle with olive oil.

Roast in the oven for 30 minutes or until soft enough to mash.

Leave to cool, then transfer the sweet potato into a large mixing bowl to mash.

Add the onion, coriander, flour, chilli, and paprika.

Season with additional salt and pepper if required.

Shape the mixture into four patties.

Heat 1-2 tbsp coconut oil in a frying pan over medium to high heat.

Cook the cakes for three minutes on each side (or until they turn brown) then flip and cook for another two to three minutes on the other side.

Enjoy hot.

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Vegan recipe video: Here's how to make sweet potato cakes - Metro