Peel potatoes and sweet potatoes, chop and add to a saucepan. Cover with water and add 1-2 tsp sea salt. Bring to boil and simmer until cooked through.
Drain and move to a large bowl. Use a potato masher to mash thoroughly combining the sweet potato with the potato. Either leave on the bench to cool or in the fridge for about ½ hour.
Heat 1 tbsp olive oil in a frypan over medium heat.
Finely chop the shallots and add to frypan (you could substitute with onions but I really like the more delicate flavour of shallots for this dish). Cook, stirring regularly, until shallots are soft and translucent. This should only take a couple of minutes. Be careful that heat isn't too high because you don't want shallots too brown or burnt.
Add shallots to cooled potatoes. Also add 1 handful of finely chopped dill, 2 tbsp vegan sour cream and mix to combine. You can omit the sour cream if you don't have any and it will still be yummy.
Season to taste with salt and pepper.
Put the breadcrumbs in a medium size bowl. Using your hands, form balls from the potato mixture and flatten into hamburger patty sized cakes. Lightly press into the breadcrumbs on both sides and place on baking paper.
Heat remaining 3 tbsp olive oil and once sizzling, add potato cakes (allowing enough room to be able to easily move with your egg flip). Cooking is fairly quick (1-2 minutes per side)because everything in the mix is already cooked - you just want to heat the centres and crisp up the outside. Once you are happy with colour and crispiness, remove and drain on paper towel.
Serve with Sweet Tomato Chutney (recipe found in Sides/Sauces/Snacks), a dollop of vegan sour cream and salad. Enjoy!
Recipe by my vegan plate at https://www.myveganplate.com/dill-potato-cakes-3/