Thai tofu and sweet potato cakes

Lime mayo

• 4 fresh kaffir lime leaves
• 1 piece lime peel (approx. 4 x 2 cm), no white pith
• 1 garlic clove
• 1 - 2 pinches salt
• 200 g vegan mayonnaise (see Tips)

Tofu and sweet potato cakes

• 275 g sweet potato (approx. 1 sweet potato), peeled and cut into pieces (3 cm)
• 300 - 400 g firm tofu, pressed and cut into pieces (3 cm - see Tips)
• 2 garlic cloves
• 1 cm piece fresh ginger, peeled
• 2 spring onions/shallots, trimmed and cut into thirds
• 2 fresh kaffir lime leaves
• 1 fresh long green chilli, trimmed, deseeded and cut into halves
• 10 sprigs fresh coriander, leaves only
• 2 nori sheets, torn into pieces
• 25 g tamari, gluten free (see Tips)
• 30 g lime juice (approx. 2 limes)
• 30 g plant-based milk of choice
• 45 g chickpea (besan) flour
• ½ tsp salt, to taste
• 1 - 2 pinches ground black pepper, to taste
• extra virgin olive oil, for frying