Sweet potato cakes (with poached egg) – gluten-free sweet potato cakes for a nice brunch, spiced with harissa to get your taste buds jumping.
Sweet Potato Cakes
Rated 4 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Calories
505
Sweet potato cakes (with poached egg) – gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your taste buds
Jaya
Ingredients
Directions
To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together.
Shape into 8 potato cakes and heat a little oil in a frying pan.
In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. (Keep warm while you repeat with the remaining cakes.)
Poach the eggs in a saucepan of simmering water for 2-3 mins – the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
Spread some harissa in the middle of four serving plates and top with a dollop of yogurt.
Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg.
Season and drizzle with more harissa and scatter over the micro herbs.
