For the chutney, roughly dice the tomatoes, finely chop the chilies and mix with the mint, vinegar and salt. Set aside.
Cook the sweet potatoes on the stove and mash them. Grate zucchini, sprinkle with salt and let sit for 30 minutes. Rinse and dry. Grate carrots, pit and finely chop chili, chop green onion into rings.
Mix yogurt, greens, pepper and salt in a baking bowl. With floured hands, arrange mixture into 8 patties. Pour about 1 finger high of oil into a frying pan and bake the cakes for 4 min on each side until done.
Serve hot with the tomato chutney.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!