Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce

for the potato cakes

• 1½ lbs Yukon Gold potatoes, peeled
• sea salt
• florets from 1 small head of broccoli, finely chopped
• 1 tablespoon olive oil or avocado oil, plus more for brushing
• ¼ cup rice flour
• ½ teaspoon garlic powder
• 2-3 tablespoons chopped fresh dill
• freshly ground black pepper
  
  

for the spicy cashew sauce

• 1 cup cashews
• 3 teaspoons Sriracha or other hot sauce of choice
• ½ teaspoon garlic powder
• sea salt
• juice from 1 lime
• ¾ cup water

to make the potato cakes

1. Boil the potatoes in well-salted water until tender, about 15-20 minutes. Add the chopped broccoli to the pot with the potatoes during the last 2 minutes of boiling, to quickly blanch it. Drain and transfer the potatoes and broccoli to a large bowl. Mash with a potato masher, simultaneously mixing in the broccoli. Once the potatoes are mashed, add 1 tablespoon of the oil, flour, garlic powder, dill, salt, and pepper to taste. Mix well.
2. Preheat the oven to 425° F (220° C). Prepare a large, parchment-lined baking sheet. Use a ¼ cup measure to portion out the cakes on the baking sheet. Flatten them out with the back of a spoon. Brush with oil and bake for 15 minutes. Flip the cakes, brush the other side with oil, and bake for 15-20 more minutes, until crispy on the outside and golden. Serve warm, topped with the spicy cashew sauce.
   
   

to make the spicy cashew sauce

1. Soak the cashews in hot water for 15 minutes (if you have a high-powered blender, no need to soak them). Combine the cashews, Sriracha, garlic powder, salt to taste, lime juice, and water in an upright blender. Blend until smooth. Taste for salt and spice, and adjust if needed. Store refrigerated in an air-tight container.