Yam-Black Bean Cakes with Sweet Mango, Mustard, and Chile Sauce

Oooh, I went all fancy tonight, courtesy of The Artful Vegan. I had to sub out the yuca for orange sweet potato, and the habanero for red jalapeno (unfortunately so, because habaneros are my favourite chile pepper!) Yet this dish, from the book’s appetizer section, totally hit the spot! The dijon mustard-mango sauce was amazing, and I’ll be making it again! On top is the broiled tomato salsa that forms a sub-recipe of the general recipe–you know how those fancy Millennium restaurant recipes roll! I panfried the first batch of cakes, but knew it would rapidly become annoying (the pan was already full of that bane of vegan croquette existence: the stray particles due to near-disintegration of the whole business), so I baked the rest on an oiled pan, brushed with oil.

I knew it was likely to be pretty tasty when the bowl of ingredients was looking like this (n.b.: that grated orange pile looks eerily like cheddar cheese, but it’s orange sweet potato):

The baked ones looked like this:

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