Potato and spinach cakes with almond parsley sauce

Method

1. Cook potatoes in a pot of boiling water until tender, about 10-12 minutes. Drain and allow to cool.
2. Blanch or steam spinach leaves then wrap the wilted leaves in a clean tea towel and squeeze out the excess water. Roughly chop the spinach.
3. In a large bowl, mash together the potato, spinach, chopped herbs, caraway seeds, flaked almonds, cumin, and onion. Season to taste.
4. Take large spoonfuls of the potato mix, mould into balls and then flatten into round cakes. Dip each potato cake into the ground almonds, and then leave to chill on a tray in the refrigerator.
5. Place a frypan with oil over a medium to low heat. Cook one or two potato cakes at a time, over a gentle heat until crisp and golden on one side, about 3-4 minutes. Turn and cook the other side until golden brown. Keep the potato cakes warm in a low oven while preparing the sauce.

1. Heat the So Good™ Unsweetened Almond milk with the bay leaves and thyme sprigs gently on the stove top over a low heat. Stir in the parsley and mustard powder. Season to taste.
2. Make a slurry with arrowroot powder and extra So Good™ Unsweetened Almond milk. Pour into the warmed almond milk and stir continuously until it begins to thicken. Remove from heat once thick.
3. Serve potato cakes with warm almond and parsley sauce, accompanied by a green salad and lemon or lime wedges.