I started to write this blogpost on the afternoon of Thursday, the 16th June 2016.

As I was writing this post, the Northern Irish football team were writing their own little bit of history, going on to beat the Ukraine by 2 points to nil.

It was spectacular.

So the blog post about sweet potato cakes got somewhat neglected.

I'm not going to do the cheesy thing of creating a tenuous link between sweet potato cakes and the football (although if the squad ever need a lunch delivery I am totally the girl for the job). 

Instead, you have the unedited rambling of a girl who isn't that into football, yet couldn't help but get caught up in the hype, so switched on the telly.

There is a recipe for some crispy sweet potato cakes below.

They might not be as spectacular as those two goals, but they are really bloody tasty.

Enoy!

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I'm trying really hard to write this blog post.

It's quite hard, though.

Because as I write, Northern Ireland are playing the Ukraine in the Euros.

Now I don't know much about football AT ALL, except that its rugby played with a more logically shaped ball and that the players seem to be right pansies, but I know lots about Northern Ireland in the Euros.

I know lots about this because it is the first time in 30 years or something that we have qualified for a major tournament.

It's been all over the telly.

There are flags everywhere.

Whole buildings have gone green and white.

Rory McIlroy made an inspirational video that made me cry.

It's been a big deal.

HOW IS THIS STADIUM SO QUIET? LIKE LITERALLY HALF OF MY FACEBOOK FRIENDS LIST ARE THERE!

Oh right.

The green and white part of the stadium is quite full.

Those Ukrainians have no national pride or something.

Awk look at the wee fans, waving for their mammies.

OH MY GOD WE HAVE SCORED A GOAL!

Awk look at all the wee fans. 

They are so cute.

THANK GOODNESS THAT UKRAINIAN MISSED THAT GOAL!

They have just shown a Ukrainian fan who is the most beautiful woman I have even seen in my life.

Good job, McGovern.

Awk a wee singsong. 

I LOVE a football chant.

Like, how do I teach myself a good football chant?

Oh god, I've got 'Will Grigg's on fire' stuck in my head now.

Although your defense should be terrified, isn't that right lads?

WHY ARE THE YELLOW CARDS OUT.

GET THE BALL UP THE OTHER END OF THE PITCH.

I like this chap McGovern. He sort of gives the ball a wee hug after catching it.

And he seems to have to catch it a lot more in this second half.

I'm sure he really cares about that.

The guys in the coats do a LOT of shouting and jumping around.

OH MY LORD DEFEND.

Otherwise singing about the other side's defense being terrified is for NOTHING.

LISTEN TO THE CHANT LADS.

Six extra minutes.

SIX MORE MINUTES OF THIS.

I can't cope.

Nice boot there, Evans

YESSSSSS!

Another GOALLLLLLLLL!

YOUR DEFENSE IS, erm, actually pretty miserable looking.

As they should be.

Lolz.

WE HAVE ACTUALLY WON THIS!

I'm shouting so much the dog is barking.

This is SPECTACULAR.

Honestly.

I'm a bit emotional.

Green and white army,

Showing the big boys what for.

I'm having a gin.

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OK, so thats the football out of the way.

Sweet potato cakes then.

Grab some sweet potatoes. Usually I would just give a figure, like 6, but sweet potatoes can either quite small of the size of something that might fit into a set of dungarees from Baby Gap, so 150g per person is probably best.

Put a pan of water on to boil.

Peel the potatoes, trying not to think of Baby Gap dungarees.

Chop the potatoes into large chunks.

Place the potatoes in some kind of steamer, and steam for about 15 to 20 minutes.

They will be nice and tender.

Tender is the word.

According to Blur, anyways.

Grab a chilli. 

If you can't handle the heat, get out of the, erm, seed zone? And just buck out the seeds.

Grab a piece of ginger.

And peel it.

I have no idea why I chopped this ginger in two.

I must have been feeling jazzy. 

LIKE MCGOVERN HUGGING HIS BALL WHEN WE WON THAT FOOTBALL.

Peel a couple of cloves of garlic.

And get the peel from a lime, using either a grater or a sharp peeler.

Do keep the rest of that lime.

Because its green and GREEN AND WHITE ARMYYYYYYYY.

No.

Actually because you'll need the juice later.

Grab a handful of coriander.

And buck the whole lot in a food processor.

Blitz well.

If you don't have a food processor, you can belnd or grate or even just chop finely.

Chop some spring onions.

Dump them in a bowl with the spice mix and some salt.

Mix well.

By now, your sweet potatoes will be soft, so throw them in and roughly mash.

Shape the mixture into small patties and bung in the freezer for a few minutes.

If you are fancy, and have coconut oil, heat some over a medium heat until melted.

If you don't have coconut oil, regular vegetable oil is just dandy.

Fry the patties for 3-5 minutes each side, before draining on kitchen paper and covering with a tea towel to keep warm.

Resist the urge to flip the patties too soon, otherwise they disintegrate a bit.

*voice of experience*

While the patties are cooking, make the dipping sauce.

Get that GREEN AND WHITE ARMY. 

Sorry, get that lime you saved and squeeze the juice into a jug.

Add some dark soy (I work in catering, certain things come in giant bottles around these parts).

If you only have light soy, that will be fine, the suace just won't be as dark and sticky.

It will be like the Poland match of sauce.

Add some sweet chilli.

And mix well.

Serve the patties with the sauce to dip.

And remember exactly where you were on Thursday, the 16th June 2016.

Beacuse that was the night the Northern irish lads made history.

I'm off for a McGinn and tonic to celebrate.

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Thai spiced sweet potato cakes

Serves 4. Cooking time 30 minutes.

  • 600g sweet potatoes
  • 2cm piece ginger
  • 2 garlic cloves
  • 1 red chilli
  • 40g bunch coriander
  • 5 spring onions
  • 1 lime
  • 1/2 teaspoon salt
  • 2 tablespoons coconut or vegetable oil
  • 4 tablespoons sweet chilli sauce
  • 4 tablespoons dark soy sauce
  1. Peel and chop the sweet potato into large chunks.
  2. Place over a pan of boiling water and steam until soft, about 15 minutes.
  3. Peel the garlic and ginger and place in a food processor with the chilli, coriander and peel from the lime.
  4. Chop the spring onions and place in a bowl with the salt and spice mix.
  5. When the potatoes are cooked, mash into the spice mix, combining well.
  6. Shape into small patties and place in the freezer for a few minutes.
  7. Heat the oil over a medium heat, then add the patties to the pan.
  8. Cook patties 3-5 minutes each side, turning once.
  9. Mix together the lime juice, soy and sweet chilli to create a dipping sauce.
  10. Serve the patties with the sauce to dip.